Chanchan-yaki, Outdoor Menu for Fall
Chanchan-yaki, Outdoor Menu for Fall

Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, chanchan-yaki, outdoor menu for fall. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Chanchan-yaki, Outdoor Menu for Fall is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Chanchan-yaki, Outdoor Menu for Fall is something which I’ve loved my whole life. They are fine and they look fantastic.

We are making quick and easy Chan Chan Yaki, a local teppanyaki dish in Hokkaido using an electric griddle. The salmon is so fluffy, and the miso flavored Let's make the sauce for Chan Chan Yaki. Marinating salmon with soy sauce can enhances the tastiness of salmon with the benefit of glutamic acid contained in soy sauce.

To begin with this recipe, we must prepare a few components. You can have chanchan-yaki, outdoor menu for fall using 7 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Chanchan-yaki, Outdoor Menu for Fall:
  1. Make ready 500 grams Fresh salmon
  2. Make ready 1/4 Cabbage
  3. Take 1/2 bunch Shimeji mushrooms
  4. Get 150 grams ☆Miso （I used the type with dashi included)
  5. Take 60 grams ☆Sugar
  6. Prepare 30 ml ☆Mirin
  7. Make ready 4 sheets 30cm long Aluminium foil

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Instructions to make Chanchan-yaki, Outdoor Menu for Fall:
  1. Place the ☆ ingredients into the frying pan and turn on the heat.
  2. Stir on medium heat until it becomes glossy.
  3. Roughly chop the cabbage and tear apart the shimeji mushrooms.
  4. Make a container out of the aluminum foil. It should be able to hold the salmon snugly. I usually layer 3 sheets of foil on the bottom.
  5. Place the salmon into the foil container with the skin side down. Cover with plenty of miso sauce from Step 2.
  6. Top with the roughly chopped cabbage and the shimeji mushrooms.
  7. Then cover the vegetables with the remaining miso sauce.
  8. Cover with another sheet of aluminum foil to act as a lid.
  9. Arrange it so that it can be heated evenly and place it on the grill. Cook until the cabbage is slightly browned when you open the foil lid to check on it.
  10. Then place onto a charcoal grill rack. Close the lid tightly and let it steam. Occasionally open the lid to break apart and stir up the ingredients so that the miso entwines with everything completely. Once cooked, it's done.
  11. Note: Please also try it topped on rice. It goes very well with rice. It will also be great as an accompaniment to drinks.

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