Originally ‘Chan-Chan-Yaki’ is a fishermen’s dish from Hokkaido. It is a dish of Salmon and Vegetables steam-cooked on a hotplate using freshly harvested fish in Autumn by fishermen for themselves. It is seasoned with Miso. There are no rules about the ingredients, so you can add other Vegetables and Mushrooms. Enjoy as a rice bowl dish as you would most certainly wish to eat it with freshly cooked rice.

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Makes

2 Servings

Ingredients

2 Salmon Fillets *about 300g
*Note: Today I used off-cut Salmon pieces that were a lot cheaper.
Salt
1 tablespoon Butter OR Oil
2 to 3 Cabbage Leaves
1/2 Onion
1/2 Carrot
2 Spring Onions
*You can add Asian Mushrooms, Bean Sprouts, Garlic Chives (‘Nira’), Sweet Chilli, etc.
2 servings Freshly Cooked Rice
Chilli *optional

Miso Sauce
2 tablespoons Miso
2 tablespoons Sake (Rice Wine)
1 tablespoon Mirin
1/2 to 1 tablespoon Sugar
1/2 to 1 tablespoon Soy Sauce

Method

1. Lightly season Salmon with Salt.
2. Cut all vegetables into small pieces or thin slices. Spring Onions are cut into 3-4cm in length.
3. Combine all the sauce ingredients in a small bowl. Check the flavour and alter the amount of Sugar and Soy Sauce to suit your taste. If the Miso that you use is very salty, you may not need to add Soy Sauce at all.
4. Heat Oil in a frying pan over medium high heat. Cook Salmon on flesh side first until slightly browned, then turn over to skin side down. Lower the heat to medium. Scatter all vegetables around the Salmon, drizzle the sauce over, cover with a lid, and cook for 5 minutes or until vegetables are cooked.
5. Remove the lid and let the sauce thicken. Stir carefully to combine all. You may wish to break the Salmon Fillets into smaller pieces.
6. Half fill a bowl with Freshly Cooked Rice and cover it with the Salmon and Vegetable mixture. Sprinkle with some Chilli if you like, and enjoy.