Steps

1. Slice 120g onion thinly.
   🕒 00:00
2. Cut 40g carrot into 8mm thick slices.
   🕒 02:59
3. Tear 200g cabbage by hand, without using a knife.
   🕒 03:20
4. Cut 100g king oyster mushrooms into easy-to-eat pieces.
   🕒 03:31
5. Check 200-250g fresh salmon for bones and season with salt and pepper to taste.
   🕒 03:43
6. In a bowl, mix 3 tbsp miso, 1 and 1/2 tbsp sugar, 1 tbsp sake, and 5 dashes MSG(Ajinomoto) (MSG). [Tip!] Using additive-free miso prevents it from overpowering other seasonings, resulting in a more delicious dish.
   🕒 04:01
7. Heat a frying pan over medium heat with a little oil.
   🕒 06:37
8. Cook the salmon skin-side down. Once browned, flip it over. [Tip!] By pressing the skin against the edge of the pan, the fat renders out, making the skin crispy.
   🕒 06:47
9. Once the salmon is browned, remove it from the pan.
   🕒 07:04
10. Wipe off any excess oil remaining in the pan with a paper towel.
    🕒 07:09
11. Add carrot, onion, and king oyster mushrooms to the same pan and sauté over medium heat.
    🕒 07:25
12. Once the vegetables become translucent, add cabbage, sauté further, and season with salt and pepper to taste.
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13. Once the vegetables have softened, return the cooked salmon to the pan.
    🕒 08:10
14. Pour the prepared miso sauce over everything and top with 15g butter. [Tip!] Adding butter at the end enhances its aroma and richness.
    🕒 08:19
15. Melt the butter and mix the miso sauce throughout the dish.
    🕒 08:53
16. Serve on a plate and, if desired, sprinkle with scallions to taste, black pepper to taste, and shichimi to taste.
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