← All recipesTotal: 40 min
Ingredients
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Instructions
- Heat a flat-top grill, grill-safe pan or heavy foil tray over medium heat. Mix miso, mirin, sake and sugar.
- Arrange cabbage, mushrooms, onion and carrot in the pan and place the salmon on top.
- Spoon the miso mixture over the salmon and vegetables, then dot with butter.
- Cover and cook for about 15 to 20 minutes, until the vegetables soften and the salmon is cooked through.
- Break the salmon into large flakes, gently mix with the vegetables and finish with spring onions.
Kitchen note: Salmon thickness and cooking equipment vary. Check the thickest part for doneness and follow the food-safety guidance where you live.
Why you'll like this recipe
- The vegetables cook in the salmon juices and miso butter, so very little extra sauce is needed.
- It is a regional Japanese salmon preparation that feels different from standard teriyaki.
- Everything cooks together, making it practical despite the unusual name.
Tips for better results
- Use moderate heat so the miso does not scorch before the salmon is done.
- Cut the vegetables fairly thin so they soften at the same pace as the fish.
- A grill-safe skillet works well if you do not have a flat-top grill.
What to serve with it
Serve straight from the pan with steamed rice and simple pickles.
Storage
Refrigerate leftovers promptly and reheat gently in a covered pan.
Common questions
What is chanchan-yaki?
It is a salmon-and-vegetable dish associated with Hokkaido, usually cooked together on an iron plate or grill with miso-based seasoning.
Can I cook it indoors?
Yes. A large covered skillet gives a very similar result.