Join us for salmon chan chan yaki and mitarashi dango! Salmon chan chan yaki is a hearty salmon and vegetable dish with a miso glaze that originated in Hokkaido. Mitarashi dango are mochi rice cakes skewered and served with a sweet soy sauce glaze, and a favourite snack! JASWDC is pleased to partner with Table for Two for this cooking class. 

Check the ingredients list before registering.  Once registered you will receive a confirmation email with the Zoom link. We will send the recipe card a week before the class.

Ingredients (serves 2)

• 1/2 pound salmon filet or 1/2 block of firm tofu
• salt
• 4 large cabbage leaves
• 6 fresh shiitake mushrooms (or brown and white mushrooms)
• 1/2 medium onion, thinly slicked
• 1/2 cup corn kernels (optional)
• 2 tbsp butter
• 3 tbsp miso paste
• 2 tbsp mirin
• 2 tbsp sake (or water)
• 1 tsp sugar
• 1tsp soy sauce
• 4 oz. silken tofu
• 1 cup mochiko (sweet rice flour)
• 2 tbsp sugar
• 1/2 cup water
• 8 wooden skewers or toothpicks
• 3 tbsp sugar
• 1 tbsp mirin
• 1 tbsp cornstarch dissolved in 2 tbsp water