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

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, chanchan-yaki, outdoor menu for fall. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Chanchan-yaki, Outdoor Menu for Fall is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Chanchan-yaki, Outdoor Menu for Fall is something that I’ve loved my whole life. They’re nice and they look wonderful.

Marinating salmon with soy sauce can enhances the tastiness of salmon with the benefit of glutamic acid contained in soy sauce. It makes the taste richer and enhance a beautiful flavor. Put the vegetable oil onto an electric griddle.

To begin with this recipe, we have to first prepare a few components. You can cook chanchan-yaki, outdoor menu for fall using 7 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Chanchan-yaki, Outdoor Menu for Fall:
  1. Prepare 500 grams Fresh salmon
  2. Make ready 1/4 Cabbage
  3. Make ready 1/2 bunch Shimeji mushrooms
  4. Get 150 grams ☆Miso （I used the type with dashi included)
  5. Make ready 60 grams ☆Sugar
  6. Make ready 30 ml ☆Mirin
  7. Make ready 4 sheets 30cm long Aluminium foil

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Instructions 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.

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