Cabbage and onions make a tasty addition to this Japanese dish

(Image credit: Laura Edwards)

published 8 November 2024

I learnt to cook this Hokkaido comfort food classic from Toshi-chan, a fisherman's wife in the town of Shikabe who gives cooking classes in the town hall, says Tim Anderson. The inclusion of mayonnaise is her own twist: though it's not typical, I think it's delicious, so I've included it, too. I also learnt to make the dish with just cabbage and onions, though other vegetables are common as well – carrots and shimeji mushrooms, in particular – so feel free to add them if you like.

Ingredients

Combine the miso, saké, mirin, sugar and mayo in a small bowl, stirring with a fork or small whisk until no lumps remain.
Add 1 tbsp of the butter to a very wide, non-stick or well-seasoned cast iron pan or griddle over a medium-high heat, then add all of the vegetables and stir-fry for 1-2 minutes, just to coat in the butter while they barely start to cook.
Push the vegetables to the side of the pan, and place the salmon in the middle, skin-side up.
Leave to cook for 2-3 minutes, then turn the fish over so it is skin-side down, being careful not to break the flesh.
Pour the miso sauce all over the fish and vegetables, lower the heat to medium, and cover the pan with a lid or a sheet of kitchen foil.
Leave everything to steam-fry for about 10-12 minutes, until the salmon is cooked through.
Once the fish is done, place the remaining 1 tbsp of butter on top of the salmon and let it melt.
Bring the whole pan to the table to serve, along with rice, soup and pickles.