Step-by-Step Guide to Make Ultimate Chanchan-yaki, Outdoor Menu for Fall

Chanchan-yaki, Outdoor Menu for Fall.

Hey everyone, it's Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, chanchan-yaki, outdoor menu for fall. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Chanchan-yaki, Outdoor Menu for Fall is one of the most well liked of current trending foods in the world. It's simple, it's fast, it tastes yummy. It is appreciated by millions every day. They're nice and they look wonderful. Chanchan-yaki, Outdoor Menu for Fall is something that I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can have chanchan-yaki, outdoor menu for fall using 7 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Chanchan-yaki, Outdoor Menu for Fall:

1. {Take 500 grams of Fresh salmon.
2. {Make ready 1/4 of Cabbage.
3. {Make ready 1/2 bunch of Shimeji mushrooms.
4. {Prepare 150 grams of ☆Miso （I used the type with dashi included).
5. {Take 60 grams of ☆Sugar.
6. {Take 30 ml of ☆Mirin.
7. {Take 4 of sheets 30cm long Aluminium foil.

Instructions to make Chanchan-yaki, Outdoor Menu for Fall:

1. Place the ☆ ingredients into the frying pan and turn on the heat..
2. Stir on medium heat until it becomes glossy..
3. Roughly chop the cabbage and tear apart the shimeji mushrooms..
4. Make a container out of the aluminum foil. It should be able to hold the salmon snugly. I usually layer 3 sheets of foil on the bottom..
5. Place the salmon into the foil container with the skin side down. Cover with plenty of miso sauce from Step 2..
6. Top with the roughly chopped cabbage and the shimeji mushrooms..
7. Then cover the vegetables with the remaining miso sauce..
8. Cover with another sheet of aluminum foil to act as a lid..
9. Arrange it so that it can be heated evenly and place it on the grill. Cook until the cabbage is slightly browned when you open the foil lid to check on it..
10. Then place onto a charcoal grill rack. Close the lid tightly and let it steam. Occasionally open the lid to break apart and stir up the ingredients so that the miso entwines with everything completely. Once cooked, it's done..
11. Note: Please also try it topped on rice. It goes very well with rice. It will also be great as an accompaniment to drinks..

So that's going to wrap it up for this special food chanchan-yaki, outdoor menu for fall recipe. Thank you very much for reading. I'm sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!