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  • Hi, I'm Francis,

  • the host of this show "Cooking with Dog."

  • Let's prepare the salmon fillets.

  • Using the back of the knife, scrape off the gooey film on the skin.

  • Flip the salmon over and check if there are any bones inside.

  • Using fish tweezers, remove the bones.

  • Remove the excess water and place the salmon onto a plate.

  • Sprinkle on the salt.

  • Flip the fillets over and add more salt.

  • Sprinkle on the sake (2 tsp)

  • and season the salmon with it evenly.

  • Let’s sauté the salmon.

  • Put the vegetable oil into a heated pan.

  • Thoroughly remove the excess liquid from the surface of the salmon with a paper towel.

  • Place the salmon fillets onto the pan with the skin side facing down.

  • Sauté the fillets until golden brown.

  • Flip them over.

  • Lightly brown the other sides.

  • Turn off the burner

  • and place the salmon onto a plate.

  • Let's cut the vegetables.

  • Remove the stalks of the cabbage leaves.

  • Stack the leaves on top of each other and cut into 2 inch strips.

  • Stack them again and cut into 2 inch square pieces.

  • Slice the cabbage stalks using diagonal cuts.

  • Remove the basal plate from the onion.

  • Slice the onion along the grain into half inch slices.

  • Separate the layers with your hands.

  • Cut off the stems of the shiitake mushrooms.

  • Slice the caps into thin slices.

  • Then, slice the stems into thin slices.

  • Remove the stem ends from the shimeji mushrooms (50g).

  • Separate the mushrooms into bite-size pieces with your hands.

  • Cut the peeled potato in half.

  • Slice it into half inch slices.

  • Cut the bell pepper in half lengthwise.

  • Remove the stem and the seeds.

  • Slice the pepper horizontally into half inch strips.

  • Slice the long green onion into quarter inch slices using diagonal cuts.

  • Let's make the sauce for Chan Chan Yaki.

  • Combine the miso (2 tbsp), sake (2 tbsp),

  • sugar (2 tsp),

  • soy sauce (1 tsp)

  • and grated ginger root (1 tsp).

  • Stir thoroughly with a balloon whisk until even.

  • Let’s make Chan Chan Yaki.

  • Put the vegetable oiltbsp) onto an electric griddle.

  • Distribute the potato slices evenly

  • and pour on the water (3 tbsp).

  • Cover with a lid and turn the heat to high.

  • Cook the potatos for about 5 minutes.

  • Remove the lid.

  • Flip the potato slices over with a turner.

  • Sprinkle on the onion slices.

  • Distribute the cabbage leaves onto the griddle.

  • Add the shiitake

  • and shimeji mushrooms,

  • bell pepper,

  • long green onion

  • and corn to the mixture.

  • Place the salmon fillets

  • and butter on top of the vegetables.

  • Pour the miso sauce evenly over it.

  • Cover with the lid again and cook for about 3 minutes on high heat.

  • Keep your eyes on it and reduce the heat if the plate gets too hot.

  • Remove the lid.

  • Flip the vegetables over with the turner, distributing the sauce evenly.

  • When the vegetables are cooked, turn the heat to low just to keep them hot.

  • Nutritious salmon and plenty of vegetables

  • makes this one of the most healthy and balanced dishes.

  • Divide the salmon into bite-size pieces, placing them onto a plate with the vegetables.

  • An electric griddle is convenient for home use

  • but we recommend cooking vigorously with a large amount of ingredients using a full-size griddle for outdoor activities.

  • The saltiness depends on the type of miso you use, so adjust the amount to taste.

  • Good luck in the kitchen!

Hi, I'm Francis,

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B2 salmon remove slice griddle chan tsp

How to Make Salmon Chan Chan Yaki

  • 34 11
    阿多賓 posted on 2013/09/20
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