Pan-Seared Salmon Fillets with Miso Sauce (Chan-Chan Yaki)

Name: Pan-Seared Salmon Fillets with Miso Sauce (Chan-Chan Yaki)
Total time: 1200 s
Yield: 2 servings
Cuisine: British
Ingredients: 2 salmon fillet; 200 g cabbage; 1 carrot; 1 onion; 1 tbsp salad oil; 3 tbsp Miso : (A); 2 tbsp Sake or white wine : (A); 1 tbsp sugar : (A); 2 tbsp Mirin (otherwise 2 tbsp of sake and 2 tbsp of sugar) : (A); 2 tbsp butter

Mogco Tokyo @harakiricafe

Tokyo, Japan

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. Miso sauce goes well not only with salmon but also with chicken and pork.
#miso #salmon #Hokkaido #Japanese local food

Mogco Tokyo @harakiricafe

Saved

Ingredients

20 mins

2 servings

2salmon fillet
200 gcabbage
1carrot
1onion
1 tbspsalad oil
3 tbspMiso : (A)
2 tbspSake or white wine : (A)
1 tbspsugar : (A)
2 tbspMirin (otherwise 2 tbsp of sake and 2 tbsp of sugar) : (A)
2 tbspbutter

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Steps

20 mins

1

Press the salmon fillets between paper towels to dry surfaces thoroughly. Season on all sides with salt and pepper.
2

Cut the cabbage leaves into chunks. Cut the carrot into thin rectangles. And slice the onion.
3

Prepare miso sauce. Put all condiments (A) in a bowl and mix them.
4

On a frying pan, heat the oil over medium high heat. Place the salmon fillets on the pan skin-side up then cook them until golden brown. Flip the salmon fillets and cook on the second side until golden brown. Then remove the salmon fillets.
5

Put the vegetables and the shimeji mushrooms on the pan. Place the salmon fillet over the other ingredients. Put the miso sauce on the salmon fillets and vegetable. Put some butter on them.
6

Cover with a lid and steam over medium low heat for 10 minutes.