Cod Chan-chan Yaki

Chan-chan Yaki is a classic Hokkaido dish made with salmon. The sweet and savory miso-based sauce goes very well with cod, too, and this version will have your family and friends coming back for seconds!

Cod Chan-chan Yaki
Photographed by TAKAHIRO IMASHIMIZU


Recipe by
Tatsuo Saito

Easy

Seafood

Vegetables

330kcal

20minutes

Ingredients (Serves 2)

  • 3 fillets fresh cod (200 g)
  • 2 leaves cabbage
  • 1/2 onion (small)
  • 40 g carrot
  • 80 g bean sprouts
  • 2 wakegi Welsh onions
    Note

    *If unavailable, use Japanese leeks.

  • [A]

    • 50 g rice miso (sweet)
      Note

      *If unavailable, use regular miso.

    • 2 tbsp sugar
    • 1 tsp soy sauce
    • 1 tbsp ginger (grated)
  • A pinch of salt
  • A pinch of pepper
  • Flour, as needed
  • 20 g butter
  • 1 tsp vegetable oil

Directions

1

Cut the cod into bite-size pieces and sprinkle with a pinch each of salt and pepper. Combine [A] in a bowl.

2

Chop the cabbage and cut the onion into 5 mm wide slices. Cut the carrot into thin quarter rounds. Remove the root hairs from the bean sprouts, rinse and drain.

3

Dust the cod with flour. Melt the butter in a pan and fry the cod over medium-low heat. Flip over when brown and push to the side of the pan.

4

Add 1 tsp of vegetable oil to the empty space and stir-fry the vegetables. When tender, add [A] and stir to coat the cod and vegetables. Sprinkle with wakegi Welsh onions and serve.