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Chanchanyaki Salmon Patty and Sauce Attempt #1

Servings 3 Patties



  • 2 tbsp Miso
  • 2 tbsp mirin
  • 2 tsp honey
  • 1 tsp soy sauce


  • butter and/or oil for frying
  • 1 carrot shredded
  • 3 cabbage leaves shredded
  • 1 onion shredded or sliced
  • 100 g shimeji mushrooms

Salmon patty

  • 240-300 g Salmon
  • ~1 tbsp Sauce reserved from above
  • cornstarch for binding
  • flour for coating patties
  • 1 egg beaten, for coating patties
  • panko/bread crumbs for coating patties


  • 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.