Cut the carrots and onions into thin strips! Break up the shimeji mushrooms. Coat aluminum foil with a bit of vegetable oil, and add in the onions, salmon, onions, carrots, and shimeji mushrooms in that order.
Cut the konegi green onions. Mix the ◆ flavoring ingredients together, and add in the konegi green onions.
Place Step 2 on top of Step 1, and put small pats of butter on top.
Bake for 15 minutes at 430F/220°C. I cooked these using aluminum foil without sealing. For those of you that would like this moist, wrap it up in aluminum foil and then bake.
The miso burned a bit when this was done, but there was lots of delicious juices from the fish and vegetables in the bottom of the aluminum foil. Please dissolve the slightly burned miso in the juices, and enjoy.
Story Behind this Recipe
I made one portion of chanchan-yaki for myself.
I used regular salted salmon instead of fresh salmon (the slightly sweetened type!) Using that, I reduced the amount of miso, and was able to reduce the amount of salt by dissolving it in the juices.