Chan Chan Yaki (Miso Butter Salmon)

 

It was a warm evening and we started with a Margarita on the front patio. We like Salmon and Miso adds a great Unami dimension to any recipe. We have never made this Japanese dish before and we really liked it.

It was a warm evening, perfect for sipping Margaritas on the front patio before dinner. We love Salmon, and Miso brings such a deep Umami richness to anything it touches. This was our first time making this Japanese-inspired dish, and it turned out beautifully—one we’ll definitely return to.

Chan Chan Yaki (Miso Butter Salmon)
New York Times
 
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.
 
INGREDIENTS
Yield:4 servings
1              (1¼-pound) piece skin-on salmon fillet
½             small head green cabbage, trimmed and cored
2              large carrots
1              medium yellow onion
3½          ounces enoki mushrooms (optional)
⅓             cup shiro (white) or tanshoku (yellow) miso
3              tablespoons unsalted butter, at room temperature
3 to 4      teaspoons sugar
1              tablespoon neutral oil
Salt and pepper, to taste
⅓             cup dry (junmai) sake
2              scallions, thinly sliced
Steamed rice, for serving

PREPARATION

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 ½-inch coins (about 2 cups). Halve the onion and slice into ½-inch half moons (about 1½ cups). If using enoki mushrooms, trim the root end and separate them into large clusters.

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.)

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.

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.

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.)

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.