Onion Miso Chanchan-yaki

• 2 pieces Raw salmon
• 2 Potatoes
• 4 leaves Cabbage
• 1 Green pepper
• 1/3 Carrot
• 1/2 packet Shimeji mushrooms
• 4 tbsp Japanese leek, minced
• 1 clove Garlic
• 3 tbsp Miso
• 1 tbsp Mirin
• 1 tbsp Sake
• 1 tsp Soy sauce
• 1/4 tsp Doubanjiang (to your liking)
• 1 tbsp Butter
• 1 pinch Salt and pepper

1. Add salt to both sides of the salmon and let sit for 5 minutes.
2. Once the moisture has come out, pat dry with paper towels.
3. Peel the potato and slice to 5 mm.
4. Soak in water, then drain well.
5. Chop the cabbage and green peppers.
6. Cut the carrot in half lengthwise, then cut in thin diagonal pieces.
7. Remove the stems from the mushrooms and separate.
8. Add the materials marked with to a small bowl and mix well.
9. In addition - we set the electric griddle temperature at 390F/200C.
10. The salmon and potato cook well at the same time.
11. Lightly cook the vegetables.
12. Once the salmon and potatoes have browned, flip over, cover with a lid and steam for 5 minutes.
13. Spoon the mixture from Step 3 over the salmon and potatoes.
14. Mix lightly on the plate and it's ready to eat.
15. The flavor from the mix of butter and miso is the best!
16. In addition - we set the hot plate temperature at 390F/200C.
17. The salmon and potato cook well at the same time.

salmon, potatoes, cabbage, green pepper, carrot, packet, japanese, clove garlic, mirin, sake, soy sauce, butter, salt

Taken from cookpad.com/us/recipes/152149-onion-miso-chanchan-yaki (may not work)