Sake no Chanchan-Yaki (Miso-Butter Salmon and Vegetables)
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 1 serving
- Ingredients
- 14
About this dish
Salmon, cabbage, onion, shimeji mushrooms, green pepper and carrot are sealed in foil with a sweet miso sauce and a pat of butter, then steamed in a covered frying pan.
Read more
The dish is a local specialty of the Ishikari area of Hokkaido. Inside the parcel, steam wilts the vegetables while butter, miso and the juices of the salmon and vegetables pool into a salty sauce at the bottom.
Ingredients
Instructions
- 1
Pat the salmon dry and season both sides with salt and pepper.
Leave for 5 minutes. In a small bowl, mix the miso, sugar, mirin, and sake into a smooth sauce.
- 2
Cut the cabbage into 3 cm pieces and thinly slice the onion.
Julienne the carrot and cut the green pepper into slightly thicker strips. Trim the shimeji base and separate the mushrooms into small clusters.
- 3
Spread the cabbage, onion, shimeji, carrot, and green pepper in the center of a large sheet of foil.
Set the salmon on top, coat it with the miso sauce, and add the butter. Fold the top and both ends tightly to seal in steam.
- 4
Pour most of the measured steaming water into the pan and reserve some.
Add the foil parcel, cover, and steam over medium heat for 10 to 12 minutes. Check that the salmon is opaque and at least 63C at the center, closing the parcel and cooking in 2-minute increments if needed.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
北海道文教大学 山際睦子氏 · Checked: 2026-08-11
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