Salmon ‘Chan-Chan-Yaki’ Rice Bowl. Originally 'Chan-Chan-Yaki' is a fishermen's dish from Hokkaido. It is a dish of Salmon and Vegetables steam-cooked on a hotplate using freshly harvested fish in Autumn by fishermen for themselves. Enjoy as a rice bowl dish as you would most certainly wish to eat it with freshly cooked rice.

At its core, chan chan yaki is salmon with vegetables. Originally hailing from the northern Japanese island of Hokkaido, this recipe calls Just load your rinsed Japanese rice and water into the inner pot - and place all of the ingredients for this yummy chan chan yaki recipe into the Tacook cooking plate. Prepare the sauce: Combine the other half of the saké with the miso paste, garlic, mirin, sugar & the Tobachan sauce. You can cook Salmon ‘Chan-Chan-Yaki’ Rice Bowl using 17 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Salmon ‘Chan-Chan-Yaki’ Rice Bowl

Prepare 2 of Salmon Fillets *about 300g.
Prepare of *Note: Today I used off-cut Salmon pieces that were a lot cheaper.
You need of Salt.
You need 1 tablespoon of Butter OR Oil.
Prepare 1/2 of Carrot.
It's 2-3 of Cabbage Leaves.
You need 2 of Spring Onions.
It's 1/2 of Onion.
It's of *You can add Asian Mushrooms, Bean Sprouts, Garlic Chives (‘Nira’), Sweet Chilli, etc.
It's 2 of servings Freshly Cooked Rice.
You need of Chilli *optional.
It's of <Miso Sauce>.
You need 2 tablespoons of Miso.
You need 2 tablespoons of Sake (Rice Wine).
It's 1 tablespoon of Mirin.
You need 1/2-1 tablespoon of Sugar.
It's 1/2-1 tablespoon of Soy Sauce.

Cut onions into wedges (the method is Chan-chan yaki. Marinating salmon with soy sauce can enhances the tastiness of salmon with the benefit of glutamic acid contained in soy sauce. Chan-chan yaki is a Japanese dish that uses fish and vegetables with a sweet and savoury miso sauce. In a small bowl, mix the miso paste, sake and sugar together.

Salmon ‘Chan-Chan-Yaki’ Rice Bowl instructions

Lightly season Salmon with Salt..
Cut all vegetables into small pieces or thin slices. Spring Onions are cut into 3-4cm in length..
Combine all the sauce ingredients in a small bowl. Check the flavour and alter the amount of Sugar and Soy Sauce to suit your taste. If the Miso that you use is very salty, you may not need to add Soy Sauce at all..
Heat Oil in a frying pan over medium high heat. Cook Salmon on flesh side first until slightly browned, then turn over to skin side down. Lower the heat to medium. Scatter all vegetables around the Salmon, drizzle the sauce over, cover with a lid, and cook for 5 minutes or until vegetables are cooked..
Remove the lid and let the sauce thicken. Stir carefully to combine all. You may wish to break the Salmon Fillets into smaller pieces..
Half fill a bowl with Freshly Cooked Rice and cover it with the Salmon and Vegetable mixture. Sprinkle with some Chilli if you like, and enjoy..

Place half the butter on the pan and add the When cabbage has wilted, everything is ready to eat. Put the vegetable oil (½ tbsp) onto an electric griddle. This Salmon Bibimbap recipe is our healthy take on this classic Korean rice dish. Rice, gochujang paste, crispy salmon, sesame watercress, and Spoon a nice bed of rice into a bowl… And top with a small handful of flaked salmon and your egg. Add as much watercress, carrot, bean sprouts, kimchi.