Hokkaido Fisherman's Chanchan-yaki (with Salmon Ochazuke and Chanchan-yaki Udon)
Step 1 / 150% Complete
Loop
1
Sprinkle salt evenly over both the flesh and skin sides of the autumn salmon and let it sit for 5-10 minutes so osmosis draws out the liquid that carries the off-flavors.
Autumn salmon (fresh salmon) 2 filletsSalt a pinch
ADD NOTE
TIMER
10:00
Hokkaido Fisherman's Chanchan-yaki (with Salmon Ochazuke and Chanchan-yaki Udon) — cook along with the video