Chan-Chan Yaki

Chan-Chan Yaki Miso (fermented bean paste) is such a versatile ingredient. And it's amazing how well it goes with some dairy products like cheese or butter. To tell you the truth, I didn't know chan-chan yaki until I read about it in a manga, "Cooking Papa" several years ago. This must be a popular dish in the northern part of Japan, but in my hometown where seared bonito (katsuo no tataki) is almost like a "staple," combining miso and butter to grill salmon was not a popular idea. At least I had never heard of it. But now, thanks to the manga and other medias like TV cooking shows, recipe magazines and the internet, chan-chan yaki is known throughout the country, I think. OK. I'm posting the recipe for the chan-chan yaki I made today. Yes, I modified someone's recipe to make it less sweet to suit my palate, but still it was on the sweet side. Chan-chan yaki ( 1 serving?) 2 pieces of salmon fillet vegetables (carrots, cabbage, onion, green pepper, mushrooms etc., sliced or chopped) 2 Tbsp white miso 2 Tbsp miso 3 Tbsp sake 1+1/2 Tbsp mirin 1+1/2 Tbsp sugar 20 g (or more, if preferred) butter 1/2 tsp soy sauce The original recipe didn't call for soy sauce, but I thought it would enhance -- or give a little Japanese touch to -- the butter flavor, so I added a little of it. This is really easy to make. First, melt a little butter in the frying pan and sear the salmon fillets. Then put the cut vegetables in the pan, place the salmon fillets on the vegetables, put the lid on and cook. Combine miso, sake, mirin and sugar in a bowl to make miso sauce. When the vegetables are soft, pour the sauce all over and cook (covered) for a few minutes. Add butter and soy sauce and cook for a few more minutes until the butter melts. Pretty good with cooked rice. :) Categories: Japanese