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Oosuke (Chinook salmon) chan-chan-yaki and Hokkai-don | Kimagure Cook's recipe transcription

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Kimagure Cook

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Ingredients

Chinook salmon : 1 tail
Sea urchin : Appropriate amount
How much : Appropriate amount
Shimeji mushroom : 1 bag
onion : 1 piece
carrot : 1/2
cabbage : 4-5 sheets
(A) Miso : Appropriate amount
(A) Sake : Appropriate amount
(A) Sugar : Appropriate amount
(A) Mirin : Appropriate amount
(A) Garlic : a little
butter : 1 piece
Sake (put in a frying pan) : a little
soy sauce : Appropriate amount
White rice : 1 cup
wasabi : Appropriate amount

Time required

60minutes

Procedure

1) Handle 02:00
Drop your head, put a knife straight in and cut into 3 pieces. Remove the dorsal fin bone. Plow the abdomen and cut off the membrane. Bloody bones are removed by bone removal.
2) Make a fillet 05:40
Cut the half body into the dorsal and ventral sides. Cut the dorsal side into fillets. Of these, 2 slices will be grilled.
3) Make Ruibe 06:48
Pull the skin closer to the head on the ventral side and cut the tail side into fillets. Cut the skin into several pieces vertically, wrap it in plastic wrap, and freeze it for 24 hours. Wrap other fillets and store in freezing.
4) Prepare the sauce and ingredients 08:58
Thaw the sashimi fence. Add (A) and mix to make a chan-chan-yaki sauce. Sprinkle salt and black pepper on the salmon. Remove the shimeji mushrooms and slice the onions. Cut the carrots into small pieces with the skin on. Wash the cabbage and chop it.
5) Make chanchanyaki 11:20
Put butter on a frying pan, light it and bake the salmon from the skin. When it gets roasted, add vegetables, sprinkle with sauce, add sake, cover and bake for 5 to 10 minutes, open the lid and remove some water, and the chan-chan is ready.
6) Make a bowl 12:28
Put white rice in the bowl, cut the sashimi, put it around the edge of the rice, and put the sea urchin in the middle to make the Hokkai bowl.

Point

When salmon is sashimi, it is frozen once because there may be Anisakis.
Since salmon are tender, it is better to use a thin-edged knife instead of a deba knife.
When removing the spine of a salmon, it is recommended to cut it with the bone facing up and the knife facing slightly upward.
Frozen salmon are called Ruibe.
Even if it's not a sardine, it's delicious even with autumn salmon.
You can use the chan-chan-yaki miso as you like, but we recommend the combined miso.
The time required does not include the time to freeze.