Hokkaido Prefecture

Salmon Chanchan Yaki

Salmon Chanchan Yaki
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Ingredients (for 1 person)

  • chum salmon (Oncorhynchus keta) 50g (increase or decrease as desired)
  • salt a little
  • pepper a little
  • A] Miso 1/2 tbsp.
  • A] Sugar a little
  • A] Mirin (sweet cooking rice wine) a little
  • A] Sake a little
  • cabbage 30g
  • onion 15g
  • carrot 3g
  • Lyophyllum shimeji (species of edible mushroom) 10g
  • green bell pepper 5g
  • butter 2g

How to cook

  • 1. Season salmon with salt and pepper.

  • 2. Cut cabbage into chunks and onion into slices. Cut carrots into strips and green bell pepper into slightly thicker strips. Remove any stones from the shimeji mushrooms and break them into pieces.

  • 3. Place cabbage, onion, shimeji mushrooms, carrots and green pepper on aluminum foil. Top with butter and close the foil.

  • 4. Put water in a frying pan, add 3 and steam.

Recipe Arrangements

Ingredients can be made with seasonal ingredients. In spring, add asparagus, and in summer and fall, add pumpkin and potatoes. Several kinds of mushrooms may also be added. Miso is the most common sauce, but yogurt, mayonnaise, soy sauce, and other sauces can also be added. The amount of salmon can be increased or decreased as desired.

provider : Hokkaido University of Education and Culture, Yamagata, Mutsuko

* Recipes vary depending on the region and home.

* This recipe video has been partially arranged to make it easier to cook at home.