Chan chan yaki, or miso butter salmon, is a traditional dish from Hokkaido, Japan, a spot recognized for its glorious salmon. The fish-and-vegetable dish is continuously made on a teppan (a big grill), with every part chopped and combined with two metallic spatulas that make the onomatopoetic “chan chan” sound. (Different attainable “chan chan” derivations embody “cha cha,” used to explain one thing that’s fast, and “otō-chan,” that means “dad,” because it’s usually ready by patriarchs.) This intelligent model from Marc Matsumoto, the Tokyo-based blogger behind No Recipes, streamlines the dish for residence cooking, calling for a lidded skillet and maintaining the salmon in a single massive piece for simpler preparation and presentation. You’ll be able to replicate the chan chan motion in your personal bowl or plate, composing excellent bites of salmon, veggies and the miso butter sauce. And the greens are versatile: Shimeji mushrooms, bell peppers, corn or negi (lengthy inexperienced onions) would all be scrumptious. —Mia Leimkuhler
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