Chan-chan yaki
Fresh salmon 2 slices
Soy sauce 1 teaspoon
Onion 1/2
Cabbage 1/4
Carrot 1/4
Shimeji mushroom 50g
Butter 20g
Miso paste 1 tablespoon
Sake 2 tablespoon
Sugar 2 teaspoon
Marinating salmon with soy sauce can enhances the tastiness of salmon with the benefit of glutamic acid contained in soy sauce. It makes the taste richer and enhance a beautiful flavor.
Préparation
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Marinate salmon with soy sauce for flavor. Cut onions into wedges (the method is explained in another recipe). Cut cabbage into large pieces. Peel carrots and cut into 5mm-thick rectangular shapes. Cut away the hard bottoms from the shimeji mushrooms, and divide them into small amounts.
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Mix miso paste, sake and sugar together.
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Cook half the amount of butter (10g) in a pan over a medium heat, and grill salmon with its skin side down when the butter starts melting. When it becomes brown, flip it over, then add onions, cabbage, carrot, shimeji mushroom before pouring the sauce of (2) in a circular motion. Cover it with a lid and cook for 7 minutes over a low heat.
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Add the rest of the butter (10g) and coat the whole thing with it.
Igarashi is a young cooking specialist, who is seen in media widely from magazines to televisions. The multi-talented specialist is involved in a range of activities including recipe development, writing columns on nutrition, nurturing chefs, and conducting lectures, etc.
He is the president of the FoodCreativeFactory Corporation