Hokkai at Home with Hanako

Hokkai at Home with Hanako (54) from Amsterdam: “I was born in Japan but I moved to the Netherlands, where I now live with my Dutch husband and two children. I have been a regular customer of Hokkai Suisan ever since they started to deliver door to door. What I most miss about Japanese food is sashimi. Unfortunately, in Holland it is not easy to obtain the very fresh fish that is required to make sashimi at home. Even if you buy the fish at a market or from a local fish supplier, usually it is not that fresh anymore. However, Hokkai Suisan offers super fresh frozen sashimi kirimi (sashimi pre-prepared in blocks), which enables us to enjoy Sashimi at home anytime we like. As if we are at home in Japan!

For this Hokkai at Home, however, I will not be using sashimi but normal fillets (kirimi). I am preparing a dish that is often requested by my children called: ‘chan-chan yaki’. It is a super quick and easy recipe, however it still looks gorgeous and it is very nutritious.


How do you prepare this dish?

Ingredients

  • Sake no Kirimi (also good with Shio Zake)
  • 400 grams cabbage
  • 8 pieces baby corn
  • 10 pieces field peas
  • half package of shimeji mushrooms
  • 10 grams salted butter
  • 2 tbsp miso
  • 2 tbsp soy sauce
  • Ginger paste or fresh grated ginger
  • Salt and pepper

Preparation

  1. Defrost the salmon fillets for 30 minutes in the package in cold water.
  2. Meanwile, chop all the vegetables
  3. When the fish is defrosted, cut it into cubes.
  4. Melt some butter in a frying pan and fry the salmon for 2 minutes.
  5. Add all the chopped vegetables in the pan and mix well.
  6. After 2 minutes, add the miso, soy sauce, sesame oil, ginger (paste), salt and pepper.
  7. Mix everything well, put the lid on the pan and let it steam for 5 minutes.

“Chan-chan yaki is a dish with steamed and stir-fried fish and vegetables seasoned with miso. It is a traditional dish among fishermen in Hokkaido and it is usually prepared with salmon or arabesque greenling (hokke) and wild seasonal vegetables. There are a lot of variations in the miso that is used as well, like spring onion miso (negimiso) or butter miso, depending on the area in Hokkaido. There are more than one stories that explain the origin of the name ‘chan-chan yaki’. Some say it is called like that because the dish was quick and easy to prepare: chacchatto in Japanese. Others say it is related to the word to-chan (father), because he would often be the one cooking it. Either way, chan-chan yaki is still very popular in Japan and each family has its own unique recipe and twist.”

Did you also cook with Hokkai? We would like to see your creations on social media using the hashtag #hokkaiathome 

どうぞ召し上がれ!                    Enjoy!

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