Add salt to both sides of the salmon and let sit for 5 minutes. Once the moisture has come out, pat dry with paper towels.
Peel the potato and slice to 5 mm. Soak in water, then drain well.
Chop the cabbage and green peppers. Cut the carrot in half lengthwise, then cut in thin diagonal pieces. Remove the stems from the mushrooms and separate.
Add the materials marked with ◆ to a small bowl and mix well.
In addition - we set the electric griddle temperature at 390F/200℃. The salmon and potato cook well at the same time.
Lightly cook the vegetables. Once the salmon and potatoes have browned, flip over, cover with a lid and steam for 5 minutes.
Spoon the mixture from Step 3 over the salmon and potatoes. Mix lightly on the plate and it's ready to eat. The flavor from the mix of butter and miso is the best!
In addition - we set the hot plate temperature at 390F/200℃. The salmon and potato cook well at the same time.
Story Behind this Recipe
The Chanchan-yaki I had during my Hokkaido trip was so delicious I had to try and recreate it. The restaurant used plenty of onions in their miso, a personal favorite. The garlic gave it a slightly spicy kick, making it just perfect with beer! I wonder if I can use this miso in any other dishes?!
If you cut the potato too thickly, it won't become soft, so I recommend slicing thinly. You can use whatever you like for the vegetables. Bean sprouts also go with this nicely. Add more seafood such as scallops and shrimp for even more of a Hokkaido feel! Add more colorful ingredients if you're hosting a party with this dish.