The definitive edition of Tales of Vesperia came out this past month. Tales of Vesperia is one of my favorite games of all time. Jeff and I have been playing the game a lot and as we go through it, I am reminded how much I love the characters, story, and gameplay. We recently started seeing more new content added to this edition. It was fun doing a section of the game with Flynn added to the party. In the original game, Flynn only joined for a short period of time but in this version he joins the party several more times. His character is different from any of the other members previously playable in the game. Flynn can fight in melee and has access to basic light artes. Jeff took the opportunity to play him during his first, short appearance. I greatly appreciated him being able to cast first aid because sometimes Estelle’s AI isn’t the quickest to react. I am excited to keep playing this game and can’t wait to see all the wonderful new content added!
With this new edition of the game, several new cooking recipes were added. One of those items is the Fisherman’s Hot Pot or Chan Chan Yaki. I was excited to see a salmon focused dish because I love using salmon in new dishes. Chan chan yaki is pan fried salmon over a bed of sauteed vegetables. This recipe is extremely easy and requires very basic cutting skills. If you are looking for an interesting new way to prepare salmon and some vegetables, this recipe is sure to be perfect for you.
Ingredients:
Sauce
¼ cup soy sauce
¼ cup mirin
2 tbsp sake
3 tbsp miso
1 tbsp brown sugar
1 tbsp ginger paste
2 tsp garlic paste
4 – 1 inch thick pieces of salmon
salt
pepper
1 small carrot, julienned
7 shiitake mushroom, sliced
½ onion, sliced
3 green onions, cut into 2 inch long pieces
½ napa cabbage, cut into 1 inch pieces
3 tbsp butter
Combine the soy sauce, mirin, sake, miso, brown sugar, ginger paste, and garlic paste in a bowl. Set aside.
Season the salmon with salt and pepper on all sides. Spray a pan with non-stick spray over medium-high heat. Saute the salmon until each side turns golden.
Remove the salmon from the pan and set aside. In the same pan, add additional non-stick spray and saute the onion, carrot, mushrooms, and green onions for 4 minutes, or until they soften.
Add the napa cabbage and saute, covered for another 5 minutes.
Add the sauce and mix together with the vegetables. Top with the salmon pieces and top each with butter. Cover and cook for 5 minutes. Serve with rice.
Chan Chan Yaki
Ingredients
Sauce
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tbsp sake
- 3 tbsp miso
- 1 tbsp brown sugar
- 1 tbsp ginger paste
- 2 tsp garlic pase
Other Ingredients
- 4 1-inch thick pieces of salmon
- salt
- pepper
- 1 small carrot, julienned
- 7 shiitake mushrooms, sliced
- 1/2 onion, sliced
- 3 green onions, cut into 2 inch long pieces
- 1/2 napa cabbage, cut into 1 inch pieces
- 3 tbsp butter
Instructions
- Combine the soy sauce, mirin, sake, miso, brown sugar, ginger paste, and garlic paste in a bowl. Set aside.
- Season the salmon with salt and pepper on all sides. Spray a pan with non-stick spray over medium-high heat. Saute the salmon until each side turns golden.
- Remove the salmon from the pan and set aside. In the same pan, add additional non-stick spray and saute the onion, carrot, mushrooms, and green onions for 4 minutes, or until they soften.
- Add the napa cabbage and saute, covered for another 5 minutes.
- Add the sauce and mix together with the vegetables. Top with the salmon pieces and top each with butter. Cover and cook for 5 minutes. Serve with rice.