By ZestyPancake

Salmon and Vegetables in Miso Sauce (Chan Chan Yaki)

Name: Salmon and Vegetables in Miso Sauce (Chan Chan Yaki)
Prep time: 20 min
Cook time: 15 min
Yield: 2
Ingredients: 1/2 lb (250 g) skinless salmon filet or 1/2 block (about 165 g) firm tofu, drained; Salt, for sprinkling; 4 cabbage leaves; 6 fresh shiitake mushrooms (or brown or white mushrooms); 1/2 bunch shimeji (beech) mushrooms (or mushroom of your choice); 1/2 medium onion, thinly sliced; 1/2 cup (65 g) canned, frozen or fresh corn kernels; 2 tablespoons butter; 1 1/2-2 cups cooked Japanese rice, hot; 3 tablespoons shiro (white) miso paste (mild); 2 tablespoons mirin or 1 tablespoon sugar; 2 tablespoons water; 1 teaspoon soy sauce

A traditional dish from Hokkaido, Japan, where salmon and vegetables are steamed together in foil pouches with a savory miso sauce and a pat of butter for a rich finish.

Prep: 20 min
Cook: 15 min
Serves: 2

Cook this recipe

Ingredients

1/2 lb (250 g) skinless salmon filet or 1/2 block (about 165 g) firm tofu, drained
Salt, for sprinkling
4 cabbage leaves
6 fresh shiitake mushrooms (or brown or white mushrooms)
1/2 bunch shimeji (beech) mushrooms (or mushroom of your choice)
1/2 medium onion, thinly sliced
1/2 cup (65 g) canned, frozen or fresh corn kernels
2 tablespoons butter
1 1/2-2 cups cooked Japanese rice, hot
3 tablespoons shiro (white) miso paste (mild)
2 tablespoons mirin or 1 tablespoon sugar
2 tablespoons water
1 teaspoon soy sauce

Instructions

Cut the salmon in half lengthwise into 2 equal pieces. Sprinkle with salt. Set aside. If using tofu, cut the block in half and wrap it in paper towels for 10 minutes. Lightly fry the tofu pieces in a skillet with a small amount of oil. Set aside.
Remove the ribs from the cabbage leaves and cut the leaves into 2-in (5-cm) pieces. Slice the shiitake mushrooms into 1/2-in (1.25-cm) pieces. Pull apart the cluster of shimeji mushrooms.
Lay 2 pieces of foil (10 in / 25 cm) side by side. Add parchment paper (10 in / 25 cm) on top. Divide the cabbage pieces in half and lay a bed of cabbage on each piece of paper. Pile on the sliced mushrooms, onions and the corn. Top each vegetable mound with the salmon or fried tofu.
Make the Miso Sauce: in a bowl, add the miso, mirin, water and soy sauce. Stir the ingredients to combine them. Spoon half of the miso sauce on top of each piece of salmon (or tofu) and vegetables.
Cut the butter into several pieces and dot them on top of the salmon (or tofu) pieces.
Make the foil packages: bring the two edges of foil to meet and fold them over together. Crimp the ends. Don't make the package too tight.
Add about 2 in (5 cm) of warm water to the bottom of a medium-skillet with a lid. Place over medium heat. When the water begins to simmer, place the foil packages in the water. The water should come almost halfway up the height of the packets. Put the lid on the skillet and cook for about 10 minutes. Add more water to the pan as needed to replace water that has evaporated. Cook for another 5-10 minutes.
Carefully remove the packets from the skillet, placing one on each plate. Very carefully open the packets to release the steam. Serve hot with the rice.