Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, salmon ‘chan-chan-yaki’ rice bowl. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Originally 'Chan-Chan-Yaki' is a fishermen's dish from Hokkaido. It is a dish of Salmon and Vegetables steam-cooked on a hotplate using freshly harvested fish in Autumn by fishermen for themselves. Enjoy as a rice bowl dish as you would most certainly wish to eat it with freshly cooked rice.
Salmon ‘Chan-Chan-Yaki’ Rice Bowl is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Salmon ‘Chan-Chan-Yaki’ Rice Bowl is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can cook salmon ‘chan-chan-yaki’ rice bowl using 17 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Salmon ‘Chan-Chan-Yaki’ Rice Bowl:
- Take 2 Salmon Fillets *about 300g
- Take *Note: Today I used off-cut Salmon pieces that were a lot cheaper
- Get Salt
- Make ready 1 tablespoon Butter OR Oil
- Make ready 1/2 Carrot
- Take 2-3 Cabbage Leaves
- Make ready 2 Spring Onions
- Make ready 1/2 Onion
- Prepare *You can add Asian Mushrooms, Bean Sprouts, Garlic Chives (‘Nira’), Sweet Chilli, etc
- Make ready 2 servings Freshly Cooked Rice
- Take Chilli *optional
- Take <Miso Sauce>
- Take 2 tablespoons Miso
- Take 2 tablespoons Sake (Rice Wine)
- Take 1 tablespoon Mirin
- Take 1/2-1 tablespoon Sugar
- Take 1/2-1 tablespoon Soy Sauce
Chan-chan yaki is a Japanese dish that uses fish and vegetables with a sweet and savoury miso sauce. Place half the butter on the pan and add the salmon pieces. Sprinkle with a bit of salt and pepper. When cabbage has wilted, everything is ready to eat.
Instructions to make Salmon ‘Chan-Chan-Yaki’ Rice Bowl:
- Lightly season Salmon with Salt.
- Cut all vegetables into small pieces or thin slices. Spring Onions are cut into 3-4cm in length.
- Combine all the sauce ingredients in a small bowl. Check the flavour and alter the amount of Sugar and Soy Sauce to suit your taste. If the Miso that you use is very salty, you may not need to add Soy Sauce at all.
- Heat Oil in a frying pan over medium high heat. Cook Salmon on flesh side first until slightly browned, then turn over to skin side down. Lower the heat to medium. Scatter all vegetables around the Salmon, drizzle the sauce over, cover with a lid, and cook for 5 minutes or until vegetables are cooked.
- Remove the lid and let the sauce thicken. Stir carefully to combine all. You may wish to break the Salmon Fillets into smaller pieces.
- Half fill a bowl with Freshly Cooked Rice and cover it with the Salmon and Vegetable mixture. Sprinkle with some Chilli if you like, and enjoy.
Rice, gochujang paste, crispy salmon, sesame watercress, and kimchi make up this Korean Bibimbap.rIce bowl. Spoon a nice bed of rice into a bowl… And top with a small handful of flaked salmon and your egg. Add as much watercress, carrot, bean sprouts, kimchi, and seaweed as your. Comes with char-siu pork, carrot, onion, red radish and curry. Turn out the cooked rice into a large wooden or plastic bowl, and pour the vinegar mixture evenly over the rice.
So that is going to wrap it up for this exceptional food salmon ‘chan-chan-yaki’ rice bowl recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
