Autumn is the fattest season for salmon, and this time we will introduce you to a dish that is particularly suitable for autumn tasting, "dried steamed salmon". This is a Hokkaido local dish in which salmon and vegetables are seasoned with miso and steamed in a pot. There are fresh mushrooms and potatoes inside, so you can enjoy the delicious taste of autumn.
Ingredients (4 servings)
Salmon 4 slices (400 g)
1 potato
Cabbage 300 g
Half an onion
Mushrooms 150 g
(Sauce)
Miso sauce 3 tablespoons
1 tablespoon of sugar
2 tablespoons of water
Butter 20 g
A pinch of salt
Pepper a little
A little oil
method
Let's deal with the ingredients first. Adjust the flavor of salmon fillets with salt and pepper. Peel the potatoes, cut them in half longitudinally and steam for 15 minutes.
Cut the cabbage into 3 cm squares. Cut the onion into fibers and cut into 1 cm thick slices. The steamed potatoes are also cut into 1 cm thick slices. Then, cut the mushrooms into sizes suitable for consumption. Some of the larger mushrooms with umbrellas like shiitake mushrooms remove the rhizome and cut them in half in half. Clusters of mushrooms such as mushrooms are cut off from the roots and broken into small clusters for easy consumption.
To make miso sauce. Place the miso sauce in a small bowl, stir well with the sugar, add half the water and stir until the miso is completely dissolved, then pour in the rest of the water and stir well.
Take a large saucepan, heat with a small amount of oil, turn the skin of the salmon fillets upwards and fry over medium heat. After frying, turn over the fillets and turn off the heat.
Place butter around the salmon fillets, then onion slices, potato chunks, mushrooms and cabbage. Pour the miso sauce evenly over all ingredients.
Cover the pan with a layer of suitably sized aluminum foil and press the edges of the foil firmly against the inside of the pan, just as if the lid were on it, ensuring that it is sealed.
Heat up again, let the pan heat, turn to low heat and steam for 10 minutes. When eating, you don't need to come out of the pot, just put the pot on the table and let the diners take it for themselves.
Dried steamed salmon is said to be a traditional dish in some fishing villages in Hokkaido, Japan, and is cooked and eaten by fishermen themselves. Fishermen who return from the sea usually gather at the beach, cut fresh salmon pairs into 2 slices, and then serve them with vegetables and cook them on a large iron plate. It is said that a single iron plate makes about 10 servings of dried steamed salmon at a time. The Japanese name of this dish is "Chan Chan Yaki", "Chan Chan" is marked with a Japanese kana, and yaki writes the Kanji character for "burn". There are several different theories about the origin of the Japanese name. The most common theory is that the word "Chan Chan" is very sharp, meaning that the dish is made quickly; another theory is that the word "Chan Chan" is an elephant word, showing the jingle of the iron plate and metal spatula used in the cooking process. This dish is easy to make and has become a home-cooked dish by Hokkaido families. People not only season with miso and butter, but also with soy sauce, some with salt and pepper, or only with lemon and garlic. Each family can make dried steamed salmon according to their own preferences, forming different characteristics.