Chan Chan Yaki (Miso Butter Salmon)
Chan chan yaki, or miso butter salmon, is a classic dish from Hokkaido, Japan, a place known for its excellent salmon. The fish-and-vegetable dish is frequently made on a teppan (a large grill), with everything chopped and mixed with two metal spatulas that make the onomatopoetic “chan chan” sound. (Other possible “chan chan” derivations include “cha cha,” used to describe something that’s quick, and “otō-chan,” meaning “dad,” since it’s often prepared by patriarchs.) This clever version from Marc Matsumoto, the Tokyo-based blogger behind No Recipes, streamlines the dish for home cooking, calling for a lidded skillet and keeping the salmon in one large piece for easier preparation and presentation. You can replicate the chan chan action in your own bowl or plate, composing perfect bites of salmon, veggies and the miso butter sauce. And the vegetables are flexible: Shimeji mushrooms, bell peppers, corn or negi (long green onions) would all be delicious.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1(1 1/4-pound) piece skin-on salmon fillet
- ½small head green cabbage, trimmed and cored
- 2large carrots
- 1medium yellow onion
- 3 ½ounces enoki mushrooms (optional)
- ⅓cup shiro (white) or tanshoku (yellow) miso
- 3tablespoons unsalted butter, at room temperature
- 3to 4 teaspoons sugar
- 1tablespoon neutral oil
- Salt and pepper, to taste
- ⅓cup dry (junmai) sake
- 2scallions, thinly sliced
- Steamed rice, for serving
Instructions
Step 1
Remove the salmon from the fridge while you prep the vegetables: Chop the cabbage into 2-inch pieces (about 6 cups). Peel and cut the carrots on the diagonal into 1/2-inch coins (about 2 cups). Halve the onion and slice into 1/2-inch half moons (about 1 1/2 cups). If using enoki mushrooms, trim the root end and separate them into large clusters.Step 2
Make the miso butter: Combine miso, butter and sugar in a small bowl and stir until smooth and homogenous. (Miso butter can be made at least 3 days ahead and kept in the refrigerator; bring to room temperature before using.)Step 3
Place the salmon on a plate, skin side down, and spread the miso butter in a thin layer on top, holding back about 2 tablespoons of miso butter for the vegetables.Step 4
Heat a large, deep (lidded) skillet over medium-high. Add the oil and the cabbage, carrot, onion and enoki mushrooms (if using). Season the vegetables with salt and pepper (go lightly on the salt, since the miso butter is salty!) and cook, stirring frequently, until they begin to wilt but are still quite crisp, 5 to 8 minutes.Step 5
Flatten the vegetables and place the salmon on top of them, miso side up. Dot the reserved miso butter on the vegetables (you may not need all of it) and pour the sake over the vegetables. Place the lid on the pan, lower the heat to medium to maintain a strong simmer and cook for 7 to 10 minutes, until flaky and just cooked through in the center. (Exact time depends on the thickness of the salmon fillet and preferred level of doneness.)Step 6
When the salmon has finished cooking, remove the lid and stir the vegetables around the salmon to mix them with the melted miso butter. Scatter the salmon with the chopped scallions and serve with rice.