Chanchan-yaki (ちゃんちゃん焼き)
Japan
A traditional dish from the fishing villages of Hokkaido – a quick and aromatic combination of fried salmon, simmered potato, cabbage, onion, and mushrooms, covered with a sweet‑salty miso paste. Perfect for an autumn lunch.
Ingredients
- 400 g Salmon
- 1 pcs Potato
- 300 g Cabbage
- 0.5 pcs Onion
- 150 g Mushrooms
- 3 tbsp Miso paste
- 1 tbsp Sugar
- 2 tbsp Water
- 20 g Butter
- to taste Vegetable oil
- to taste Salt
- to taste Pepper
Steps
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Season the salmon pieces with salt and pepper.
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Peel the potato, cut it in half lengthwise, and simmer for 15 minutes.
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Dice the cabbage into ~3 cm cubes, slice the onion into ~1 cm strips, cut the simmered potato into pieces, and prepare the mushrooms.
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Mix miso paste, sugar, and water, stirring until smooth.
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Heat vegetable oil in a large skillet, fry the salmon skin‑side up until light brown, then flip and turn off the heat.
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Around the fish, place pieces of butter, add onion, potato, mushrooms and cabbage, and drizzle the prepared miso sauce on top.
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Cover the skillet with aluminum foil, press it to the edge, turn on the heat, bring to a boil, reduce to low and simmer for 10 minutes.
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Transfer the finished dish to the table and serve onto plates.