Salmon Chanchan-yaki Recipe

Name: Salmon Chanchan-yaki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pieces Raw salmon; 2 Potatoes; 1 Japanese leek; 1/4 of a carrot Carrot; 2 tbsp Miso; 2 tbsp Mirin; 1 tbsp Sake; 1 Green onions; 1/2 a small pack Enoki mushrooms; 1/2 a small pack Shimeji mushrooms

Servings: persons

1
["Preheat the oven to 220C.", "Combine all the ingredients.", "Parboil and cut the potatoes.", "Slice the carrot into strips and the leek into 5 cm lengths.", "Cut off the root end of the mushrooms and shred.", "Spread out the foil and top with the salmon.", "Spread the miso on top, then assemble the vegetables.", "Wrap up with foil.", "Bake in an oven at 220C for 10-15 minutes.", "Cut the green onion into small pieces and scatter them over the food.", "Sprinkle on shichimi spice to taste.", "10/8/2008 - The pictures were hard to see, so I changed them.", "The instructions are the same, even if the vegetables are a little different.", """Simmered Chicken and Konnyaku"".", """Chawan-mushi"""]

265

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 10 ingredients. The key ingredients include: 4 pieces Raw salmon, 2 Potatoes, 1 Japanese leek, 1/4 of a carrot Carrot, and more.

Yes, Salmon 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.

Salmon Chanchan-yaki

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