Recipe of Tasty Makeshift Chanchan-yaki

Makeshift Chanchan-yaki Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Here is the best “Makeshift Chanchan-yaki” recipe we have found so far. This is gonna smell and look delicious.

Ingredients of Makeshift Chanchan-yaki

1. Make ready 4 slice of Salmon fillets.
2. Prepare 1 of Onion.
3. Make ready 1/4 of Carrot.
4. You need 1/2 packages of Shimeji mushrooms.
5. Take 2 tbsp of ◆Miso.
6. You need 2 tbsp of ◆Sugar.
7. Take 2 tbsp of ◆Sake.
8. Make ready 1/2 of bundle ◆Konegi green onions (green onions picked young).
9. You need 2 tsp of ◆Grated ginger.
10. You need 1 tsp of ◆Grated garlic if desired.
11. It’s 1 dash of less than 40 grams Butter.

Makeshift Chanchan-yaki step by step

1. 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..
2. Cut the konegi green onions. Mix the ◆ flavoring ingredients together, and add in the konegi green onions..
3. Place Step 2 on top of Step 1, and put small pats of butter on top..
4. 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..
5. 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..