Onion Miso Chanchan-yaki. Great recipe for Onion Miso Chanchan-yaki. The Chanchan-yaki I had during my Hokkaido trip was so delicious I had to try and recreate it. The restaurant used plenty of onions in their miso, a personal favorite. The garlic gave it a slightly spicy kick, making it just perfect with beer! My friend from Hokkaido told me some great tips on how to prepare this, so I made my own version wrapped in foil.

You can use shiitake mushrooms, king oyster mushrooms, onions, etc if you like. If your salmon is large, the amount of miso may not be enough. The salmon is so fluffy, and the miso flavored Chan Chan Yaki is very delicious. [recipe]. You can have Onion Miso Chanchan-yaki using 15 ingredients and 8 steps. Here is how you cook it.

Ingredients of Onion Miso Chanchan-yaki

Prepare 2 of pieces Raw salmon.
Prepare 2 of Potatoes.
It's 4 of leaves Cabbage.
It's 1 of Green pepper.
You need 1/3 of Carrot.
You need 1/2 of packet Shimeji mushrooms.
It's 4 tbsp of ◆Japanese leek, minced.
Prepare 1 clove of ◆Garlic.
It's 3 tbsp of ◆Miso.
You need 1 tbsp of ◆Mirin.
You need 1 tbsp of ◆Sake.
Prepare 1 tsp of ◆Soy sauce.
You need 1/4 tsp of ◆Doubanjiang (to your liking).
It's 1 tbsp of Butter.
It's 1 pinch of Salt and pepper.

Let's make the sauce for Chan Chan Yaki. Combine the miso, sake, sugar, soy sauce and grated ginger root. Chan-Chan Yaki is a Japanese local food in Hokkaido where I used to live. I used to cook it quite often when I was there.

Onion Miso Chanchan-yaki step by step

Add salt to both sides of the salmon and let sit for 5 minutes. Once the moisture has come out, pat dry with paper towels..
Peel the potato and slice to 5 mm. Soak in water, then drain well..
Chop the cabbage and green peppers. Cut the carrot in half lengthwise, then cut in thin diagonal pieces. Remove the stems from the mushrooms and separate..
Add the materials marked with ◆ to a small bowl and mix well..
In addition - we set the electric griddle temperature at 390F/200℃. The salmon and potato cook well at the same time..
Lightly cook the vegetables. Once the salmon and potatoes have browned, flip over, cover with a lid and steam for 5 minutes..
Spoon the mixture from Step 3 over the salmon and potatoes. Mix lightly on the plate and it's ready to eat. The flavor from the mix of butter and miso is the best!.
In addition - we set the hot plate temperature at 390F/200℃. The salmon and potato cook well at the same time..

Miso sauce goes well not only with salmon but also with chicken and pork. At its core, chan chan yaki is salmon with vegetables. Originally hailing from the northern Japanese island of Hokkaido, this recipe calls for fresh salmon to be coated with a savory and sweet miso based sauce. It is then cooked with sliced cabbage and carrots. Prepare the sauce: Combine the other half of the saké with the miso paste, garlic, mirin, sugar & the Tobachan sauce.