*Please use raw salmon, not salted or smoked.
Cut the vegetables up into pieces. It's particularly yummy if you add lots of cabbage.
Combine all the ★ seasoning ingredients. Mix the miso and sugar together first, then add the other ingredients!
Add oil and butter to an electric griddle and melt the butter over medium-high heat. Add the salmon pieces skin side down, and top with lots of vegetables and some of the miso sauce... Don't add too much sauce!
Cover with aluminium foil or a lid, and steam-cook. After 10 to 15 minutes or so the moisture from the vegetables will seep out.
Open the lid and flake the salmon while mixing it with the vegetables. Add Chinese chives, when they're wilted, the dish is done.
Serve it on one big plate so everyone can share. But for little kids, cool it down and serve it separately in a small container.
It's the best over rice. However, in our house I usually serve it with drinks, so we eat it with a can of beer in one hand.
Adjust the flavor by the amount of sweet miso sauce you add. Be sparing to start with, since it's easy to add more.
Cook over medium-high heat. Take a peek occasionally and adjust the heat if needed. It's tastiest if it's a bit burnt!
Put in any leftover vegetables you have. The sweet miso sauce goes well with any vegetables.
Story Behind this Recipe
This dish really represents Hokkaido! Every Hokkaido native has grown up with this dish. It's warming and filling regional favorite.
You can make this in a pan or in an electrical griddle. Just use the same procedure and reduce the amount if needed, you don't have a lot of washing up afterwards, and it's so easy. For the version in the photos, I used a small tabletop pot. If you use an electric griddle, more moisture will evaporate so it will be like a stir-fry.