Salmon chan chan yaki is known as a dish by fishermen in Hokkaido. Salmon is very soft as it is steamed with vegetables and the miso butter sauce taste quite good. Once it is cooked, carefully remove bones from Salmon and mix all before you eat.
Link to the original recipe I refer to (in Japanese) : https://www.nissui.co.jp/recipe/00730.html
Ingredients (for two)
1/4 of salmon * I use 100-150g of salmon per person
1 welsh onion *4-5 spring onions can work
1/2 of an onion
1/2 of a carrot
1/8 of a cabbage
2 small green peppers
100g of sprout *if you don’t have it, use more cabbage.
1/2 tablespoon of vegetable oil
<Sauce on the original recipe>
6 tablespoons of white miso
2 tablespoons of sake
1 tablespoon of mirin
red chili pepper flakes
<Sauce2 – If you use normal miso instead of white miso (sweet miso)>
3-4 tablespoons of miso
2 tablespoons of sake
1 tablespoon of sugar
1 tablespoon of mirin
Instruction
1. Cut welsh onion in 3-4 cm long, and cut vertically in half. Slice carrot in 3-4 cm long and slice in 1-2mm. Slice onion. Cut green peppers in the similar size as carrot. Roughly chop cabbage too.
2. Put all the ingredients of sauce and mix well. Put aside. *Since I don’t usually keep white miso, I do “Sauce2” recipe above.
3. In a pan, add vegetable oil and heat at a high temperature. Place salmon with skin side up. Then flip it.
4. Around the salmon, place all the vegetables. Then pour the sauce on the salmon. Cover it, turn down to low to medium heat, and cook for 15 mins.
* If you can’t put all the vegetables once, you can add the remaining later when the volume of vegetables becomes less after steamed.
5. Remove the cover and turn off the heat. Remove bones from salmon, and mix all. Sprinkle chili pepper flake if you like.