Makeshift Chanchan-yaki. Marinating salmon with soy sauce can enhances the tastiness of salmon with the benefit of glutamic acid contained in soy sauce. It makes the taste richer and enhance a beautiful flavor. It's cooking time that one busy businessman.
In the Ainu Language salmon is called "God of Fish".
At Ishikari, well known product district of salmon, abundant exclusive gourmet exists.
Ian and his band "Chan Chan Yaki" show their support for BGCH (The Boys and Girls Club of Hawaii). Ещё публикации от yaki.chan._cos.
You can cook Makeshift Chanchan-yaki using 11 ingredients and 5 steps. Here is how you cook it.
Ingredients of Makeshift Chanchan-yaki
- Prepare 4 slice of Salmon fillets.
- It's 1 of Onion.
- You need 1/4 of Carrot.
- It's 1/2 packages of Shimeji mushrooms.
- It's 2 tbsp of ◆Miso.
- It's 2 tbsp of ◆Sugar.
- You need 2 tbsp of ◆Sake.
- It's 1/2 of bundle ◆Konegi green onions (green onions picked young).
- It's 2 tsp of ◆Grated ginger.
- Prepare 1 tsp of ◆Grated garlic if desired.
- Prepare 1 dash of less than 40 grams Butter.
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Makeshift Chanchan-yaki instructions
- Cut the carrots and onions into thin strips! Break up the shimeji mushrooms. Coat aluminum foil with a bit of vegetable oil, and add in the onions, salmon, onions, carrots, and shimeji mushrooms in that order..
- Cut the konegi green onions. Mix the ◆ flavoring ingredients together, and add in the konegi green onions..
- Place Step 2 on top of Step 1, and put small pats of butter on top..
- Bake for 15 minutes at 430F/220°C. I cooked these using aluminum foil without sealing. For those of you that would like this moist, wrap it up in aluminum foil and then bake..
- The miso burned a bit when this was done, but there was lots of delicious juices from the fish and vegetables in the bottom of the aluminum foil. Please dissolve the slightly burned miso in the juices, and enjoy..
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