Updated: Apr 22, 2022
Do you have miso paste lying around in your fridge?? When was the last time you used it?? Salmon, miso and butter are meant to be together!! They are savory, comforting and delicious!! I often make this miso butter salmon for a weekday dinner since I can just whip up in 15 minutes!
Miso butter salmon is called <chan chan yaki/ ちゃんちゃん焼き> in Japanese and it originated in the Hokkaido area of Japan.
You can serve it with some rice or bread!
I hope you will enjoy it!!
<MISO BUTTER SALMON/ 鮭のちゃんちゃん焼き>
<Yield> 4 servings
<Prep time> 3 minutes
<Cook time> 15 minutes
4 slices salmon
½ shimeji mushroom
3 tablespoons yellow miso
2 tablespoons Mirin
2 tablespoons Soy sauce
2 tablespoons sugar
1 tablespoon butter
1. Peel the potato and cut it into large bite size pieces. Microwave them for 2-5 minutes depending on large and how many pieces there are. Partially cooking the potatoes before hand will ensure that all the ingredients are cooked evenly in the pan and also faster.
2. Cut the onion into wedges. Roughly chop the cabbage. Trim off the stem of the shimeji mushroom and tear them by hand. Mix the miso, mirin, soy sauce, and sugar together in a bowl.
3. Heat the oil in a pan then place in the salmon and season them with salt and pepper on one side. Make sure the skin side is down. When one side is lightly browned, flip the salmon over and season with salt and pepper on the other side. Place the potatoes and onions next to salmon. Try to fill up all space in the pan. Let the potato absorb all the juice from the salmon. Cook for 2 minutes.
4. Pile the cabbage and mushrooms on top. Drizzle the mixed seasonings and then put a lid on. Steam it for 10 minutes over low heat. Open the lid and add in the butter as a finishing touch. The butter will melt eventually. Transfer to a plate and sprinkle on some green onions and black pepper.
-I used spring vegetables today but you can use carrots, broccoli, eggplant or anything else in season will work for this recipe. Throw whatever vegetables you have stocked in your fridge.
-I don’t recommend using red miso for this recipe since I find the flavor is too strong for fish.
-For the potato, I recommend using one which can hold its shape after being cooked for a long time.
-In the video I’m cooking a half portion of my original recipe.
Store in an air-tight container in the fridge for up to 2 days.
- First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^
-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!
-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!
If you want to know more about Japanese condiments.
Please watch the link below!