Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, chanchan-yaki, outdoor menu for fall. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Chanchan-yaki, Outdoor Menu for Fall is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Chanchan-yaki, Outdoor Menu for Fall is something which I have loved my entire life. They’re fine and they look wonderful.
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 get started with this particular recipe, we must prepare a few components. You can cook chanchan-yaki, outdoor menu for fall using 7 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Chanchan-yaki, Outdoor Menu for Fall:
- Get 500 grams Fresh salmon
- Get 1/4 Cabbage
- Prepare 1/2 bunch Shimeji mushrooms
- Get 150 grams ☆Miso （I used the type with dashi included)
- Prepare 60 grams ☆Sugar
- Get 30 ml ☆Mirin
- Get 4 sheets 30cm long Aluminium foil
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Instructions to make Chanchan-yaki, Outdoor Menu for Fall:
- Place the ☆ ingredients into the frying pan and turn on the heat.
- Stir on medium heat until it becomes glossy.
- Roughly chop the cabbage and tear apart the shimeji mushrooms.
- 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.
- Place the salmon into the foil container with the skin side down. Cover with plenty of miso sauce from Step 2.
- Top with the roughly chopped cabbage and the shimeji mushrooms.
- Then cover the vegetables with the remaining miso sauce.
- Cover with another sheet of aluminum foil to act as a lid.
- 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.
- 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.
- 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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So that’s going to wrap it up for this special food chanchan-yaki, outdoor menu for fall recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
