Japan
Salmon Chan-Chan Yaki, adapted from the MAFF regional recipe for Hokkaido. Ingredient amounts and cooking instructions are provided below.
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Measuring cups and spoons · Kitchen knife · Cutting board · Frying pan
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Season the salmon with salt and pepper. Roughly chop the cabbage; slice the onion, shred the carrot and pepper, and separate the trimmed mushrooms. Mix the miso, sugar, mirin and sake.
Place the vegetables on foil, add the salmon and spread with the miso mixture. Top with butter and close the packet securely.
Set the packet in a frying pan containing a little water and steam gently until the vegetables are tender and the salmon reaches 63°C internally. Keep water in the pan as needed; open carefully to avoid steam burns.
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