We are making quick and easy Chan Chan Yaki, a local teppanyaki dish in Hokkaido using an electric griddle. The salmon is so fluffy, and the miso flavored Chan Chan Yaki is very delicious.
Please leave a 5 star rating if you like the recipe! 🙂
| Cook Time | 30 minutes |
| Time for removing fishy smell from salmon is not included in cook time. |
| Servings |
people
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| Translator | Get Francis Mug |
|
Please leave a 5 star rating if you like the recipe! 🙂
|
Ingredients
Fish
2 Salmon Fillets A sprinkle of Salt 2 tsp Sake
Vegetables
1/2 Onion 100g/3.5 oz for 2 people 2 Cabbage Leaves 200g/7.1 oz for 2 people 2 Shiitake Mushrooms 50 g Shimeji Mushrooms 1 Potato 1 Green Bell Pepper (Piman) 1/2 Long Green Onion (Naganegi) 5 tbsp Frozen Corn Kernels 2 tsp Butter
Other Ingredients
Vegetable Oil
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- Let's prepare the salmon fillets. Using the back of the knife, scrape off the gooey film on the skin.
- Flip the salmon over and check if there are any bones inside. Using fish tweezers, remove the bones.
- Remove the excess water and place the salmon onto a plate.
- Sprinkle on the salt.
- Flip the fillets over and add more salt. Sprinkle on the sake and season the salmon with it evenly.
- Allow the salmon to sit for about 15 minutes.
- Let’s sauté the salmon. Put the vegetable oil into a heated pan.
- Thoroughly remove the excess liquid from the surface of the salmon with a paper towel.
- Place the salmon fillets onto the pan with the skin side facing down.
- Sauté the fillets until golden brown and flip them over.
- Lightly brown the other sides.
- Turn off the burner and place the salmon onto a plate.
- Let's cut the vegetables. Remove the stalks of the cabbage leaves.
- Stack the leaves on top of each other and cut into 4~5 cm (1.6"~2") strips. Stack them again and cut into 5 cm (1.6"~2") square pieces.
- Slice the cabbage stalks using diagonal cuts.
- Remove the root end from the onion.
- Slice the onion along the grain into 1 cm (0.4") slices. Separate the layers with your hands.
- Cut off the stems of the shiitake mushrooms. Slice the caps into thin slices.
- Then, slice the stems into thin slices.
- Remove the stem ends from the shimeji mushrooms. Separate the mushrooms into bite-size pieces with your hands.
- Cut the peeled potato in half. Slice it into 1 cm (0.4") slices.
- Cut the bell pepper in half lengthwise. Remove the stem and the seeds.
- Slice the pepper into 1 cm (0.4") strips crosswise.
- Slice the long green onion into 7~8 mm (0.3") slices using diagonal cuts.
- Let's make the sauce for Chan Chan Yaki. Combine the miso, sake, sugar, soy sauce and grated ginger root.
- Stir thoroughly with a balloon whisk until even.
- Let’s make Chan Chan Yaki. Put the vegetable oil onto an electric griddle.
- Distribute the potato slices evenly and pour on the water.
- Cover with a lid and turn the heat to high. Cook the potato for about 5 minutes.
- Remove the lid. Flip the potato slices over with a turner.
- Add the onion slices. Distribute the cabbage leaves onto the griddle.
- Add the shiitake and shimeji mushrooms, bell pepper, long green onion and corn to the mixture.
- Place the salmon fillets and butter on top of the vegetables.
- Pour the miso sauce evenly over it.
- Cover with the lid again and cook for about 3 minutes on high heat. Keep your eyes on it and reduce the heat if the plate gets too hot.
- Remove the lid. Flip the vegetables over with the turner, distributing the sauce evenly.
- When the vegetables are cooked, turn the heat to low just to keep them hot.
- Divide the salmon into bite-size pieces, placing them onto a plate with the vegetables.
Recipe Notes
Nutritious salmon and plenty of vegetables makes this one of the most healthy and balanced dishes.
The saltiness depends on the type of miso you use, so adjust the amount to taste.
An electric griddle is convenient for home use but we recommend cooking vigorously with a large amount of ingredients using a full-size griddle for outdoor activities.
