Hokkaido chanchan salmon is a local dish of Hokkaido, where salmon fillets and familiar vegetables are fried in miso. Do you have fermented seasonings like Japanese miso in your home? Also, this time I will use a Japanese seasoning called ‘Mirin’, but you can substitute two seasonings. I will also show you how to do that. You can make it with a frying pan or a hot plate.
On the other hand, octopus and wakame seaweed vinegar are eaten easily with sesame and ponzu sauce. Do you eat octopus? If you are an overseas person who is familiar with Japanese food, you probably know ‘kamaboko’. Some of you may know it as ‘surimi’. This time, we are using ‘surimi like crab stick’ from this kamaboko (surimi). You don’t have to have kamaboko. Ponzu is a Japanese seasoning, so we’ll show you how to substitute it.
Ingredients for Hokkaido chanchan salmon
- 6 slices of salmon fillet (without bones)
- 2 bags of bean sprouts
- 2 tablespoons Combined miso
- 3 tablespoons Sake
- 2 tablespoons Mirin (3 tablespoons of liquor + 1 tablespoon of sugar can be substituted)
所要時間 ,分量 For 4 people.
How to make Hokkaido chanchan salmon
- Bake salmon fillets in a frying pan with an appropriate amount of cooking oil. The trick is to bake on medium heat for about 10 minutes without moving it with the skin down.
- Make miso paste. Put miso and sake in a container, dissolve and mix with mirin.※Mirin is a sake made from rice that contains alcohol and sweetness. It is often used in Japanese cuisine.
- Remove the salmon from the skin. I would like you to watch the YouTube video, but if the skin is baked well, it will be easier to come off and cook. Loosen the body with a wooden spatula and remove the finely chopped skin.
- When only the salmon meat remains in the frying pan, cover it with bean sprouts and cook it for another 3 minutes.
- When the bean sprouts become smaller, add the miso paste. Use a wooden spatula to remove the salmon from the bottom of the pot, and you’re done.
Octopus and wakame seaweed vinegar material
- Octopus (200g~230g)
- 1/2 packs of Wakame seaweed
- 1/2 packs of kamaboko/surimi (boiled fish paste)
- 2 tablespoons of Ponzu sauce
- 2-3 tablespoons of ground sesame seeds
所要時間 ,分量 For 4 people.
How to make octopus and wakame seaweed vinegar
- Cut the ingredients into bite-sized pieces.
- Put octopus, wakame seaweed and kamaboko in a bowl and add ponzu and sesame seeds to complete the octopus wakame seaweed.
- Ingredients for Hokkaido chanchan salmon
- How to make Hokkaido chanchan salmon
- Octopus and wakame seaweed vinegar material
- How to make octopus and wakame seaweed vinegar
- Nutritional ingredient list of hokkaido chanchan salmon (per person)
- Nutritional ingredient list of octopus and wakame seaweed vinegar (per person)
- References
Nutritional ingredient list of hokkaido chanchan salmon (per person)
It is a nutrient for one person for hokkaido chanchan salmon. References are posted at the end of this article. The amount made was calculated by the number of people as described above. If it is not divisible, it is rounded off to the second or lower minority.
General ingredients (per person)
| energy(kcal) | moisture(g) | protein(g) | Lipid(g) | carbohydrates(g) | Salt equivalent(g) |
| 353.8 | 203.7 | 34.0 | 21.2 | 9.5 | 0.9 |
Minerals (per person)
| potassium(mg) | calcium(mg) | magnesium(mg) | phosphorous(mg) | iron(mg) | zinc(mg) |
| 655.5 | 47.0 | 66.8 | 378.0 | 1.1 | 0.9 |
Vitamins (per person)
| Vitamin D(μg) | Vitamin K(μg) | Vitamin B1(mg) | Vitamin B2(mg) | Niacin(mg) | Vitamin B6(mg) | Vitamin B12(μg) | Folic acid(μg) | Pantothenic acid(mg) | Biotin(μg) | Vitamin C(mg) |
| 9.0 | 80.8 | 0.4 | 0.2 | 9.0 | 0.7 | 10.1 | 132.0 | 1.8 | 9.2 | 8.8 |
Nutritional ingredient list of octopus and wakame seaweed vinegar (per person)
It is a nutrient for one person for octopus and wakame seaweed vinegar. References and actions to be taken when not divisible are the same as above.
General ingredients (per person)
| energy(kcal) | moisture(g) | protein(g) | Lipid(g) | carbohydrates(g) | Salt equivalent(g) |
| 125.8 | 71.4 | 16.0 | 5.6 | 4.1 | 1.3 |
Minerals (per person)
| potassium(mg) | calcium(mg) | magnesium(mg) | phosphorous(mg) | iron(mg) | zinc(mg) |
| 195.3 | 144.8 | 68.0 | 134.8 | 1.2 | 1.6 |
Vitamins (per person)
| Vitamin D(μg) | Vitamin K(μg) | Vitamin B1(mg) | Vitamin B2(mg) | Niacin(mg) | Vitamin B6(mg) | Vitamin B12(μg) | Folic acid(μg) | Pantothenic acid(mg) | Biotin(μg) | Vitamin C(mg) |
| 0.2 | 7.5 | 0.1 | 0.1 | 1.6 | 0.1 | 0.8 | 16.8 | 0.2 | 4.8 | 0.3 |
Since the nutritional composition table is not the food or seasoning actually used, it is appropriate to consider it as a guide only.
References
Quoted from the Standard Tables of Food Composition in Japan 2020 (8th edition)
