Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, salmon ‘chan-chan-yaki’ rice bowl. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Salmon ‘Chan-Chan-Yaki’ Rice Bowl is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Salmon ‘Chan-Chan-Yaki’ Rice Bowl is something which I have loved my entire life.
Originally 'Chan-Chan-Yaki' is a fishermen's dish from Hokkaido. It is a dish of Salmon and Vegetables steam-cooked on a hotplate using freshly harvested fish in Autumn by fishermen for themselves. There are no rules about the ingredients, so you can add.
To begin with this recipe, we must first prepare a few components. You can cook salmon ‘chan-chan-yaki’ rice bowl using 17 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Salmon ‘Chan-Chan-Yaki’ Rice Bowl:
- Take 2 Salmon Fillets *about 300g
- Prepare *Note: Today I used off-cut Salmon pieces that were a lot cheaper
- Make ready Salt
- Make ready 1 tablespoon Butter OR Oil
- Get 1/2 Carrot
- Get 2-3 Cabbage Leaves
- Get 2 Spring Onions
- Take 1/2 Onion
- Get *You can add Asian Mushrooms, Bean Sprouts, Garlic Chives (‘Nira’), Sweet Chilli, etc
- Get 2 servings Freshly Cooked Rice
- Prepare Chilli *optional
- Make ready <Miso Sauce>
- Make ready 2 tablespoons Miso
- Take 2 tablespoons Sake (Rice Wine)
- Take 1 tablespoon Mirin
- Prepare 1/2-1 tablespoon Sugar
- Take 1/2-1 tablespoon Soy Sauce
Line a baking sheet with nonstick aluminum foil and set aside. Brush all sides of the fish with the olive oil. Cut onions into wedges (the method is explained in another recipe). Cut away the hard bottoms from the shimeji mushrooms, and divide them into small amounts.
Instructions to make Salmon ‘Chan-Chan-Yaki’ Rice Bowl:
- Lightly season Salmon with Salt.
- Cut all vegetables into small pieces or thin slices. Spring Onions are cut into 3-4cm in length.
- Combine all the sauce ingredients in a small bowl. Check the flavour and alter the amount of Sugar and Soy Sauce to suit your taste. If the Miso that you use is very salty, you may not need to add Soy Sauce at all.
- Heat Oil in a frying pan over medium high heat. Cook Salmon on flesh side first until slightly browned, then turn over to skin side down. Lower the heat to medium. Scatter all vegetables around the Salmon, drizzle the sauce over, cover with a lid, and cook for 5 minutes or until vegetables are cooked.
- Remove the lid and let the sauce thicken. Stir carefully to combine all. You may wish to break the Salmon Fillets into smaller pieces.
- Half fill a bowl with Freshly Cooked Rice and cover it with the Salmon and Vegetable mixture. Sprinkle with some Chilli if you like, and enjoy.
In a medium bowl, whisk together soy sauce, olive oil, chili garlic sauce, lime juice, honey, and garlic. Heart healthy salmon (or sub chicken) gets smothered in homemade teriyaki sauce and is served over jasmine rice with sautéed spinach, carrots, avocado slices and edamame. A few strips of nori and a sprinkle of sesame seeds give it that extra punch of Asian flavor. The beauty of this Teriyaki Salmon Bowl is that it is completely customizable. Assemble bowls: divide rice into four bowls and top with salmon, peppers, avocado and a wedge of lime.
So that is going to wrap it up for this special food salmon ‘chan-chan-yaki’ rice bowl recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Happy cooking!
