Salmon Chanchan-yaki
A Hokkaido fishermen's recipe — salmon and vegetables steamed in foil with a rich miso-butter sauce until everything melts together.
⏱️ Prep: 15 min🍳 Cook: 20 min
Ingredients
| 4 (about 1.5 lb/680g total) | salmon fillets | |
| 2 tablespoons | 30 ml | white miso |
| 2 tablespoons | 30 ml | butter, softened |
| 1 tablespoon | 15 ml | sake |
| 1 tablespoon | 15 ml | mirin |
| 1 | onion, sliced | |
| 1 cup (90g) | cabbage, roughly chopped | |
| 1 medium | carrot, julienned | |
| 1 | green onion, sliced |
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Mix miso, softened butter, sake, and mirin into a paste.
- Lay each salmon fillet on a large piece of aluminum foil. Arrange onion, cabbage, and carrot around and over the salmon.
- Spread the miso-butter paste generously over each fillet. Seal the foil into tight packages.
- Bake for 18-20 minutes until salmon is cooked through and vegetables are tender.
- Open parcels carefully. Scatter green onion over the top. Serve in the foil with rice.