Steps

1. Prepare the vegetables. Rinse 1 bag of bean sprouts. Rinse 1/4 head of cabbage, thinly slice the tough core, and tear the leaves. Thinly slice 1/2 onion.
   🕒 01:13
2. Roughly chop 3-4 stalks of garlic chives.
   🕒 02:40
3. In a bowl, combine the sauce ingredients [A]: 3 tbsp miso, 2 tbsp cooking sake (rice wine), 1 tbsp sugar, 1 tbsp mirin (sweet rice wine), and 1 clove grated garlic. Mix well to create the sauce.
   🕒 02:52
4. If there are any pin bones in the 2 salmon fillets, carefully remove them.
   🕒 03:38
5. Melt 10g of butter in a frying pan over medium heat.
   🕒 04:15
6. Place the salmon fillets in the frying pan, skin-side down, and cook until browned.
   🕒 04:44
7. Once the salmon is browned, add the sliced onion and cabbage core around the edges of the pan. Then, pile bean sprouts and cabbage leaves generously over the salmon, until it's mostly covered.
   🕒 04:56
8. Move the browned salmon on top of the vegetables.
   🕒 05:36
9. Pour the prepared sauce over the salmon and vegetables.
   🕒 05:47
10. Reduce heat slightly, cover, and steam until the vegetables are tender.
    🕒 05:56
11. Remove the lid and add the chopped garlic chives.
    🕒 06:30
12. Increase heat slightly and gently break up the salmon while mixing to distribute the sauce evenly throughout the dish. (The key here is!) Don't worry about adding too many vegetables, as they will shrink considerably.
    🕒 06:30
13. Optionally, sprinkle 50g of shredded pizza cheese over the top.
    🕒 06:59
14. Cover the pan again and steam until the cheese is lightly melted.
    🕒 06:59
15. Finish by sprinkling a pinch of coarse black pepper.
    🕒 07:25
16. Transfer to a serving dish. Enjoy!
    🕒 07:33