Step into a Hokkaido fishing town with this Chan Chan Yaki recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Method: Oven
- Cuisine: Japanese
Ingredients
Salmon and vegetables:
1 tbsp vegetable oil
3/4 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
Find it online: https://tasteofelsewhere.com/recipes/recipe-chan-chan-yaki/