Chan-Chan Yaki (ちゃんちゃん焼き) is a regional dish originating from the fishing towns of Hokkaido (北海道) where salmon and plenty of vegetables are seared on a hot plate or frying pan and served with a sweet and savory miso-based sauce. This dish is the definitive flavor of the region, embodying the Hokkaido food culture that celebrates the bounty of the sea and the mountains. Chan-Chan Yaki is considered a classic, local favorite.
Salmon, cabbage, and onions come together in delicious harmony, accented with the savory melted butter and umami-rich miso. This recipe makes preparation and serving a breeze – use just one frying pan to cook and serve it as-is at the table! Pair it with rice for a delicious and hearty meal!
25 minutes
Oneko
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 2 fresh autumn salmon fillets (fresh silver salmon is also OK)
- 0.25 tsp sugar
- 0.25 tsp salt
- 2 tsp sake (or white wine)
- 1/6 of a head of cabbage
- 0.5 of an onion
- 1 medium potato
- 1/3 of a carrot
- 0.5 of a pack of shimeji mushrooms
- 1.5 tbsp butter
- 2 tbsp water
- A3 tbsp white miso (rice miso)
- A1 tbsp sake (or white wine)
- A1 tbsp mirin (sweet rice wine)
- A1 tbsp sugar
- A0.5 tsp soy sauce
- Apepper (to taste)
INSTRUCTIONS
- 1
Sprinkle the salmon fillets with sugar and salt, drizzle with sake, and let sit for 5–10 minutes. Gently wrap in a clean cloth or paper towel to absorb the moisture that comes out.
- 2
Tear the cabbage into approx. 1 ½-inch strips (3–4 cm) by hand.
- 3
Cut the onion into 6 wedges.
- 4
Peel the potato, remove any eyes, and cut it into approx. 1-inch (2–3 cm) irregular chunks. To save time, you can moisten the potatoes with water, wrap them in plastic wrap, and steam them in the microwave. Add them in Step 10 once they are tender to shorten the cooking time by a few minutes. This is recommended if you find slow-steaming bothersome or are worried about the potatoes being undercooked.
- 5
Cut the carrot in half lengthwise, then cut each half in half again lengthwise to make 4 long strips. Slice each stick into approx. ¼-inch-thick pieces.
- 6
Cut off and discard the tough ends of the shimeji mushrooms and separate the mushrooms by hand into bite-sized clusters.
- 7
Mix the (A) ingredients (miso, sake, mirin, sugar, soy sauce, and pepper) in a small bowl.
- 8
Heat half of the butter in a frying pan over medium heat. Add the fresh salmon skin-side down. Sear for about 2 minutes until lightly browned.
- 9
Flip the salmon and sear the other side for about 2 minutes until both sides are browned. Carefully remove the salmon to a plate, taking care not to break the fillets. (Inserting a spatula completely underneath them will help keep them intact.)
- 10
Add all the vegetables to the now-empty frying pan. Stir-fry quickly, drizzle 2 tbsp. of water around the edge, cover with a lid, and steam for about 4 minutes. Check if the potato is done by inserting a toothpick; if it goes in smoothly, it is cooked. If it is hard, add about 2 minutes to the steaming time.
- 11
Briefly remove the lid and stir the ingredients. If there is any scorching, the heat is too high, so reduce it slightly. Cover the lid again and steam-fry for another 3–4 minutes.
- 12
Return the salmon, skin-side up, to the pan and gently lay it on top of the vegetables. Pour about 3/4 of the mixed miso sauce over the ingredients and turn off the heat after 30 seconds to 1 minute. Top with the remaining butter and stir it in just before serving on individual plates. (Note: This recipe makes extra miso sauce, so do not add the entire amount at once. Taste the dish while it steams and add more miso sauce if you prefer a stronger flavor.)
RecipeID
720
Tips & Notes
・Cabbage and onion are the basic vegetables for Chan-Chan Yaki. You can add or substitute other vegetables as well. Aim to keep the total weight of the vegetables at around 18-23 oz. (500-650g). You can also top it with sweet corn and shredded cheese at the end!
・Sea trout (masu) or cod (ma dara) can be substituted for the salmon.
・The white miso used in this recipe has a high salt content and is a non-sweetened miso made from rice and soybeans. You can use whatever miso you have on hand, but compare the salt content and adjust the seasoning accordingly. (The miso used had a salt equivalent of 11.3g per 100g. Miso from the Tohoku region, like Tsugaru or Sendai miso, should be fine with little change. If using Kyoto white miso (Saikyō miso), which is lower in salt and sweeter, reduce the sugar by half and increase the soy sauce to 1 tsp.)
・Substituting the miso sauce with yakiniku sauce (3–4 tbsp.) is also delicious.
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"I’m a fun-loving chef and devoted foodie, so captivated by Hokkaido’s incredible variety of ingredients that I decided to make it my permanent home. I’ve been living here for 20 years. In spring, I forage for wild vegetables; in summer, I camp; in autumn, I hunt for mushrooms; and in winter, I ski. I’m an active explorer who chases seasonal flavors and gourmet experiences all across Hokkaido—even if it means spontaneous long-distance trips. My motto is: “If the night is fun, tomorrow will surely be even better!” I focus on creating recipes for flavorful appetizers that liven up the evening and hearty main dishes that make you want to keep reaching for more rice."