Washocook Kita Kitchen Hokkaido


Chan-Chan Yaki: Hokkaido's Traditional Salmon BBQ with Miso-Butter Sauce (ONLINE)

| What Can I learn?

 If you love BBQ and are looking for an easy but delicious dish to impress your family and friends, this will be the perfect lesson for you! !  You get to learn this dynamic, instagrammable and scrumptious CHAN-CHAN YAKI (Fisherman-Style Salmon BBQ) from the Gourmet Land, Hokkaido.

| What is Chan-Chan Yaki?

It's a regional BBQ dish with a huge fillet of salmon grilled along with various local vegetables and MISO-BUTTER sauce. It's so delicious and such a representation of Hokkaido's food culture. To make it even more gorgeous, I came up with an idea of serving it with a pot of melted cheese to give it the element of Cheese Fondue (Hokkaido is the biggest dairy producer of Japan as well). This original can be learnt only here on WASHOCOOK.

| You will learn how to make:

1. Chan-Chan Yaki (Fisherman-style salmon BBQ)

2. Simple Salt Onigiri (Rice ball)

What will I need?

-INGREDIENTS- (Serves 2)
400g Salmon fillet
2 Asparaguses
1/4 Cabbage
1/2 Japanese green onion (or 2 regular green onions)
2 Shiitake mushrooms (or button mushrooms)
1/2 Red pepper
1 Boiled potatoes
100g Tinned corn
3 knobs Butter
<Miso Sauce>
4 Tbsp Miso
100ml Sake
1cup Water
1 Tbsp Mirin
1 Tbsp Sugar
1 clove Garlic, grated
<Cheese Dipper>
150g Emmental cheese, shredded
150g Gruyere cheese, shredded
120ml White wine
2 tsp Corn starch
2 Tbsp water
<Rice Balls>
320g Freshly cooked Japanese rice (Nishiki or so)
1 Nori sheet (the black seaweed paper used for sushi. You might find Japanese and Korean ones at a store but make sure to get a Japanese one)
<Cooking ware and utensils>
*1 Electric griddle with a lid(or 1 non-stick pan with a lid and 1 portable stove)
*1 or 2 turners
*1 Fondue pot or any heat-resistant pot that can be used on the griddle as in the photo of the dish
*2 medium-size bowls
*1 cup for making cornstarch slurry
*1 cooking knife
*1 cutting board
*1 large strainer for washing the vegetables
*a set of measuring spoons
*1 peeler
*1 fish bone tweezer (In case the fish hasn't been boned)
*Plastic wrap

Takafumi Bote

Teachers profile
Hi, this is Takafumi Bote. Call me Taka. I'm a cooking instructor, a YouTube chef and a former professional chef. I was born and raised in Asahikawa Hokkaido, one of the coldest cities in Japan. Ever since I was a teenager, I have loved cooking, learning about different cultures and meeting and communicating with people from all over the world. That actually led me to live abroad for many years and get knowledge about so many kinds of food. Then, after coming back to Japan, living an ordinary life, I started to feel that I wanted to do something exciting for people around the world, using my English and cooking skill. That feeling grew day by day, and year by year. Then, I finally came up with an idea of teaching Japanese cooking. The goal of my class is to "make you a better cook", so I always try to teach some professional tips using my knowledge as a former chef. Here on Washocook, I teach food from Hokkaido, which is my home island and a food capital that all Japanese people envy; we have best quality seafood, rich and delicious dairies, iconic Ramen, curry, fried chicken, lamb BBQ and the list goes on.... Are you already curious to find out? Then, I'll be waiting to see you in class!!
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