Chan-Chan Yaki is a traditional local dish that originated in the fishing towns of Hokkaido, Japan. This rustic but flavorful dish features fresh autumn salmon and seasonal vegetables, which are steamed and grilled on an iron plate and richly seasoned with miso and butter. Today, it’s widely recognized as one of Hokkaido’s most iconic dishes.
Its origin is said to come from fishermen in the Ishikari region, who cooked freshly caught salmon quickly on iron plates (or makeshift surfaces like oil drums or metal scoops) aboard boats or on the shore. The name "Chan-Chan Yaki" has several warm-hearted theories: some say it comes from how quickly ("chatcha to") it can be made, others say it's because “Dad (otō-chan)” made it, and some believe it's from the "chan-chan" sound of the spatula hitting the grill.
In 2007 it was selected as one of the “100 Best Local Dishes of Rural Japan” by the Ministry of Agriculture, Forestry and Fisheries. Alongside Jingisukan and Ishikari Nabe, it is now a nationally recognized specialty of Hokkaido.
This dish is a great way to enjoy both fish and vegetables in a single, hearty meal.
20 minutes
Yoko Masuda
PROFILE
INGREDIENTS
SERVES 4
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 4 salmon fillets
- 7 oz cabbage
- 1 3/4 oz carrot
- 1 /4 onion
- 1 /2 pack shimeji mushrooms
- A3 2/3 tbsp. miso
- A5 tsp. mirin
- A5 tsp. sugar
- A2 tsp. sake
- 2 tsp. butter
- a pinch of salt
INSTRUCTIONS
- 1
Mix together the miso, mirin, and sugar for the sauce (A).
- 2
Sprinkle the salmon fillets with a little salt and let sit for about 10 minutes.
- 3
Cut the cabbage into roughly 1.5-inch (4 cm) squares. Slice the carrot into thin slices diagonally and the onion into 1/5-inch (5 mm) slices.Trim off the ends of the shimeji mushrooms and separate them into single pieces.
- 4
Heat a pot or large skillet over medium heat. Add the butter and, once melted, place the salmon fillets skin side down in the pan. Sear until browned, then flip to sear the other side.
- 5
Arrange the vegetables around the salmon. Pour the sauce mixture from step 1 over the top, cover with a lid, and cook on low heat for 10–15 minutes.
- 6
Remove the lid. If there is too much liquid, increase to medium heat and cook briefly to allow the excess to evaporate. Stir gently, then remove from heat and serve.
RecipeID
141
Tips & Notes
If you are using salted salmon, do not add extra salt.
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"Certified “Washoku Culture Preservation Leader” by Japan’s Ministry of Agriculture, Forestry and Fisheries. I share recipes that children love, dishes they can help prepare, and seasonal recipes that convey the spirit of each season—along with brief explanations of why these foods are beneficial for children. I am also a Sports Kids Food Education Trainer, supporting children’s sports activities through nutrition. My work includes recipe creation, writing food education columns for children, and serving as an instructor for food education events and classes for children, adults, and parents and children together. I also give food education lessons at kindergartens and run “Aozora Kitchen Itabashi,” a food education school in Tokyo where children can cook. Food is essential for children’s growth and health, but it is also a source of many important life lessons. Even helping with a small part of meal preparation can give children a sense of accomplishment, help them overcome picky eating, and develop their dexterity and imagination. Preparing meals every day can be challenging, but I hope to offer recipes that help parents enjoy cooking, eating, and living with their children while experiencing the seasons together. On my blog and website, I share food education recipes featuring seasonal ingredients and dishes for special occasions. I also write about children’s food education and how to make parenting a little easier through food. I hope you will enjoy reading them."