Mix Sauce in a bowl and set aside.
Heat up butter and/or oil in a pan and place salmon in. Flip after 1 or 2 min to roughly cook the, but not entirely.
Take out the salmon when both sides are slightly cooked. (If making normal Chanchanyaki, skip this step.)
Put in the vegetables, top with miso sauce and cover.
5 to 10 minutes later, take off the cover and turn off the heat. Chanchanyaki vegetables should be ready if vegetables are soft.
Shred salmon in a bowl.
Add reserved miso sauce and some cornstarch for binding. Mix.
Shape salmon mixture into patty.
Cover the patty with flour, then egg, then panko for the crust.
Fry until golden brown. I baked mine instead, which wasn't as ideal as I imagined.
