Hokkaido salmon chanchan from Tonight's Dinner: Home Cooking for Every Day (page 53) by Adam Liaw

  • carrots
  • miso paste
  • sake
  • shiitake mushrooms
  • brown onions
  • Chinese cabbage
  • salmon cutlets

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on May 17, 2022

    Very satisfying. Added my own take on this popular salmon dish in Hokkaido by adding both mirin and sansho powder to the sauce, and instead of cooking all in the frying pan, quickly stir fried the vegetables for few minutes and finally baked at 375F for 20 min with salmon pieces on top of vegetables followed by sauce and baked closed foil style. The salmon pieces were perfectly steamed with miso fragrance and taste. Used cabbage instead of Napa cabbage, julienned carrots instead of thin round slices and added sweet pepper rings. Liked his addition of garlic to vegetables. Any mushrooms work well here. Easy complete one dish dinner. Photo added.

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