Sake no chanchan yaki (鮭のちゃんちゃん焼き)
What kind of dish is Sake no chanchan yaki??
It is a local dish of Hokkaido. A dish of steamed salmon and vegetables seasoned with miso.
Many households use a hot plate(electric griddle) to cook, but you can also use a frying pan or microwave.You can eat a lot of vegetables, and I think even children who don’t like fish will enjoy this dish.
I like to use white miso for chanchanyaki. It has a little sweetness and goes well with butter. It is also good to add chili peppers and garlic to give a little stimulation.
You can read more about miso in this article. 👉 Japanese traditional seasoning miso
About salmon types
Japanese alcohol(酒) and salmon(鮭) are both called sake.
There are several types of salmon, but Coho salmon(銀鮭＝ginzake) is widely distributed in Japan. Coho salmon is fatty and has a soft, juicy taste.
In general, the word “sake” refers to white salmon(白鮭＝shirosake）, but it is expensive and not often available.
White salmon caught in autumn is also known as autumn salmon(秋鮭＝akijake). Autumn salmon meat is low in fat and has a light taste.
Another variety, Sockeye salmon (紅鮭＝benizake), is also not widely available. Sockeye salmon has a very bright red color. Beni is a word that refers to red.
NUTRITION FACTS OF Salmon Chanchan yaki
Total Nutrition Value
- 963 kcal
- Protein 74.0 g
- Fat 54.5 g
- Carb 57.1 g
- Salt Equivalent 8.1 g
INGREDIENTS For Salmon Chanchan yaki (5SERVINGS)
- Coho salmon (Ginzake) 300g
- salt 1g ※If using salted salmon, omit the salt from the ingredients.
- cabbage 400g
- carrot 50g
- bean sprouts 100g
- shimeji mushrooms 50g
- ☆white miso 45g
- ☆soy sauce 8g
- ☆mirin 8g
- ☆sugar 8g
- ☆sake 15g
- chopped green onion 30g
- butter 15g
Salmon Chanchan yaki COOKING INSTRUCTIONS
- Rub salt into the salmon.
- Cut cabbage, carrot, bean sprouts, shimeji mushrooms into bite-sized pieces.
- Arrange the vegetables, in the electric griddle.
- Mix white miso, soy sauce, mirin, sugar and sake.
- Place the salmon on top of the vegetables and sprinkle the seasonings. Cover and simmer for 10 minutes on medium heat（160～180℃）.
- Open the lid and heat for 5 minutes to evaporate the moisture.
- Top with green onions and butter.
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