Step into a Hokkaido fishing town with this Chan Chan Yaki recipe

Chan Chan Yaki combines the three ingredients Hokkaido is most famous for: seafood, produce, and dairy. And as we do here in Seattle, Hokkaido locals love their salmon. The region is home to some of the largest salmon fisheries in the world, where this dish started as an easy home-cooked meal for fishermen and their families.

It’s also a great way to change up your roasted or pan-fried salmon routine. The delicious Chan Chan sauce is just four ingredients and comes together as a distinct glaze. Serve with a bowl of steamed rice, and picture yourself warming up after a day on the chilly island coast.

The recipe comes from Kay Kobayashi, owner of Yoroshiku Seattle. Read his story here, and learn more about Hokkaido cuisine in A Taste of Hokkaido.

Step into a Hokkaido fishing town with this Chan Chan Yaki recipe

Print Recipe

• Author: Kay Kobayashi of Yoroshiku Seattle
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Method: Oven
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Salmon and vegetables:

1 tbsp vegetable oil
¾ lb salmon, cut into two fillets
2 Tbsp unsalted butter
3oz onion, julienned
3oz cabbage, julienned
1oz carrot, julienned
1oz shimeji or shiitake mushrooms, sliced

Chan Chan sauce:

2 tbsp miso
2 tbsp sake
1 tbsp sugar
½ tbsp minced ginger

Instructions

1. Pre-heat oven to 375F.
2. Combine all sauce ingredients in a small bowl. Don’t worry about getting it completely smooth. 
3. Place a 24″ length piece of aluminum foil on a baking sheet. Spread vegetable oil in a 12″ circle in the center. Place all vegetables and the mushrooms on the oiled surface.
3. Add the salmon fillets on top of the vegetables.
4. Spread the sauce on the fillets, then add a tablespoon of butter on each filet. 
5. Fold in the edges of the foil to make a closed pocket over the salmon and vegetables.
6. Place in the oven for 15-20 minutes, just until the salmon is no longer translucent in the middle. 
7. Garnish with chopped scallions, and serve with steamed white rice.

Notes

1. Since there’s only a small amount of each vegetable used, it’s smart to plan another meal with the same ingredients.
2. If you’re not a fan of sweeter sauces like teriyaki, try reducing the sugar to 2 teaspoons. 
3. Try Woks of Life’s Miso Soup to use up any extra miso. 

Keywords: Japanese, Seafood, Hokkaido, Oven