Chanchan-yaki, Outdoor Menu for Fall
Chanchan-yaki, Outdoor Menu for Fall

Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, chanchan-yaki, outdoor menu for fall. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Chanchan-yaki, Outdoor Menu for Fall is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Chanchan-yaki, Outdoor Menu for Fall is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can have chanchan-yaki, outdoor menu for fall using 7 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Chanchan-yaki, Outdoor Menu for Fall:
  1. Make ready 500 grams Fresh salmon
  2. Make ready 1/4 Cabbage
  3. Make ready 1/2 bunch Shimeji mushrooms
  4. Take 150 grams ☆Miso （I used the type with dashi included)
  5. Make ready 60 grams ☆Sugar
  6. Prepare 30 ml ☆Mirin
  7. Get 4 sheets 30cm long Aluminium foil
Steps to make Chanchan-yaki, Outdoor Menu for Fall:
  1. Place the ☆ ingredients into the frying pan and turn on the heat.
  2. Stir on medium heat until it becomes glossy.
  3. Roughly chop the cabbage and tear apart the shimeji mushrooms.
  4. Make a container out of the aluminum foil. It should be able to hold the salmon snugly. I usually layer 3 sheets of foil on the bottom.
  5. Place the salmon into the foil container with the skin side down. Cover with plenty of miso sauce from Step 2.
  6. Top with the roughly chopped cabbage and the shimeji mushrooms.
  7. Then cover the vegetables with the remaining miso sauce.
  8. Cover with another sheet of aluminum foil to act as a lid.
  9. Arrange it so that it can be heated evenly and place it on the grill. Cook until the cabbage is slightly browned when you open the foil lid to check on it.
  10. Then place onto a charcoal grill rack. Close the lid tightly and let it steam. Occasionally open the lid to break apart and stir up the ingredients so that the miso entwines with everything completely. Once cooked, it's done.
  11. Note: Please also try it topped on rice. It goes very well with rice. It will also be great as an accompaniment to drinks.

So that is going to wrap this up with this exceptional food chanchan-yaki, outdoor menu for fall recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!