Salmon Chanchan Yaki

Ingredients

• 4 skin-on salmon fillets, about 600 g in total
• 1/4 tsp fine salt
• Pinch of white pepper
• 400 g white cabbage, cut into rough 4 cm pieces
• 1 onion, sliced 5 mm thick
• 1 carrot, cut into thin half-moons
• 1 green pepper, cut into strips
• 100 g shimeji mushrooms, base trimmed and pulled apart
• 100 g beansprouts
• 1 tbsp neutral oil
• 30 g butter
• 4 tbsp (72 g) miso
• 2 tbsp sake
• 2 tbsp mirin
• 1 tbsp caster sugar
• 1 tsp grated garlic
• 1 tsp grated ginger

Before you cook

• Stir the miso, sake, mirin, sugar, garlic and ginger together in a small bowl until smooth.
• Pat the salmon dry, then season the flesh side with the salt and white pepper.
• Cut all the vegetables as listed and keep the beansprouts separate from the rest.

Steps

1. Set a large lidded frying pan or electric hot plate over a medium-high heat and add the oil.
2. Lay the salmon in skin side down and leave it undisturbed for 3 minutes, until the skin is crisp.
3. Turn the fillets over and push them to one side of the pan.
4. Pile the cabbage, onion, carrot, pepper and mushrooms into the free space and over the fish.
5. Spoon the miso sauce all over the vegetables.
6. Cover the pan and cook on a medium heat for 8 minutes, until the cabbage has collapsed.
7. Lift the lid and break the salmon into large flakes with a spatula, discarding the skin if you prefer.
8. Scatter in the beansprouts and dot the butter over the top.
9. Toss everything together for 2 minutes so the miso coats the fish and vegetables.
10. Taste a piece of cabbage and add a splash more mirin if the sauce tastes sharp.
11. Serve straight from the pan with hot rice.