Makeshift Chanchan-yaki Recipe

Name: Makeshift Chanchan-yaki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slice Salmon fillets; 1 Onion; 1/4 Carrot; 1/2 packages Shimeji mushrooms; 2 tbsp Miso; 2 tbsp Sugar; 2 tbsp Sake; 1/2 bundle Konegi green onions (green onions picked young); 2 tsp Grated ginger; 1 tsp Grated garlic if desired; 1 dash less than 40 grams Butter

Servings: persons

4 slice Salmon fillets
1 Onion
1/4 Carrot
1/2 packages Shimeji mushrooms
2 tbsp Miso
2 tbsp Sugar
2 tbsp Sake
1/2 bundle Konegi green onions (green onions picked young)
2 tsp Grated ginger
1 tsp Grated garlic if desired
1 dash less than 40 grams Butter

1
Cut the carrots and onions into thin strips!
2
Break up the shimeji mushrooms.
3
Coat aluminum foil with a bit of vegetable oil, and add in the onions, salmon, onions, carrots, and shimeji mushrooms in that order.
4
Cut the konegi green onions.
5
Mix the flavoring ingredients together, and add in the konegi green onions.
6
Place Step 2 on top of Step 1, and put small pats of butter on top.
7
Bake for 15 minutes at 430F/220C.
8
I cooked these using aluminum foil without sealing.
9
For those of you that would like this moist, wrap it up in aluminum foil and then bake.
10
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.
11
Please dissolve the slightly burned miso in the juices, and enjoy.

298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 slice Salmon fillets, 1 Onion, 1/4 Carrot, 1/2 packages Shimeji mushrooms, and more.

Yes, Makeshift Chanchan-yaki falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Makeshift Chanchan-yaki

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