Written by Hanako
・ A fillet of salmon (about 80 grams)
・ Salt
・ 1/8 of an onion (about 20 grams)
・ 20 grams cabbage
・ 20 grams carrot
・ 1 tablespoon oil
・ 5 grams butter
・ [A] 1 tablespoon miso
・ [A] 2 teaspoons sake kasu
・ [A] 1 teaspoon mirin (Japanese sweet seasoning)
・ [A] 1 teaspoon water
１．Sprinkle salt on both side of salmon fillet.
２．Mix [A].
*I recommend that you bring sake kasu to the room temperature before mixing.
３．Cut the vegetables: the onion into wedges; the cabbage into chunks, the carrot into rectangles.
４．Put the oil into a frying pan, and cook the salmon. Turn it over when one side browned.
*You don’t have to cook it thoroughly at this time.
５．Cover the salmon with vegetables of [3]. Add butter and [2]. Put the lid on and steam it for 2 minutes.
– Do not serve this to children because it includes alcohol.
Chan-chan yaki, fish like salmon and vegetables seasoned with miso, was born as a local cuisine of Hokkaido prefecture. It is popular not only in Hokkaido but also throughout Japan because you can cook it easily with a pan or an electric griddle.
Sake kasu and miso is a good combination. They make a harmony keeping each character. Plus, this recipe has a rich flavor of butter, which goes well with dry and refreshing sake.
Junmai-shu Hajime (Kamoizumi Brewery @Hiroshima)
464JPY / 300 mL
Kamoizumi Brewery Website (Japanese)
This dry sake has both umami of rice and refreshing aftertaste.
