This is one of the easiest and fastest dinners you could imagine. This simple fisherman’s dish hails from Hokkaido, known in Japan for its seafood and dairy. 






Skill level

Average: 3.7 (70 votes)

The combination of buttery vegetables, tender salmon and savoury miso is a perfect autumn dish. 


  • 60 g butter
  • 1 brown onion, sliced
  • 2 garlic cloves, roughly chopped
  • 1 carrot, peeled and sliced into thin rounds
  • ¼ wombok (Chinese cabbage), roughly chopped
  • 6 shiitake mushrooms, stems removed and thinly sliced
  • salt, to season 
  • ¼ cup shiro miso
  • 2 tbsp sake
  • 1 tsp sugar
  • 2 thick salmon cutlets
  • 1 tbsp bonito flakes
  • 2 spring onions, thinly sliced

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Heat a large heavy-based frying pan over medium heat. Add 50 g butter, the onion and garlic and cook until the onion is lightly browned. Add the carrot, cabbage and shiitake mushrooms and stir to coat in the butter. Season with salt and cook, stirring occasionally for about 3 minutes or until the cabbage is wilted. 
  2. Mix the miso, sake and sugar together in a small bowl. Place the salmon on top of the vegetables and pour over the miso mixture. Cover and steam for about 4 minutes or until the salmon is just cooked through.
  3. To serve, add the remaining 10 g butter to the pan, gently shake the pan until melted, then scatter the salmon with spring onion and bonito flakes.



Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Danielle Abou Karam.