the host of this show "Cooking with Dog."

Let's prepare the salmon fillets.

Using the back of the knife, scrape off the gooey film on the skin.

Flip the salmon over and check if there are any bones inside.

Using fish tweezers, remove the bones.

Remove the excess water and place the salmon onto a plate.

Sprinkle on the salt.

Flip the fillets over and add more salt.

Sprinkle on the sake (2 tsp)

and season the salmon with it evenly.

Let’s sauté the salmon.

Put the vegetable oil into a heated pan.

Thoroughly remove the excess liquid from the surface of the salmon with a paper towel.

Place the salmon fillets onto the pan with the skin side facing down.

Sauté the fillets until golden brown.

Flip them over.

Lightly brown the other sides.

Turn off the burner

and place the salmon onto a plate.

Let's cut the vegetables.

Remove the stalks of the cabbage leaves.

Stack the leaves on top of each other and cut into 2 inch strips.

Stack them again and cut into 2 inch square pieces.

Slice the cabbage stalks using diagonal cuts.

Remove the basal plate from the onion.

Slice the onion along the grain into half inch slices.

Separate the layers with your hands.

Cut off the stems of the shiitake mushrooms.

Slice the caps into thin slices.

Then, slice the stems into thin slices.

Remove the stem ends from the shimeji mushrooms (50g).

Separate the mushrooms into bite-size pieces with your hands.

Cut the peeled potato in half.

Slice it into half inch slices.

Cut the bell pepper in half lengthwise.

Remove the stem and the seeds.

Slice the pepper horizontally into half inch strips.

Slice the long green onion into quarter inch slices using diagonal cuts.

Let's make the sauce for Chan Chan Yaki.

Combine the miso (2 tbsp), sake (2 tbsp),

sugar (2 tsp),

soy sauce (1 tsp)

and grated ginger root (1 tsp).

Stir thoroughly with a balloon whisk until even.

Let’s make Chan Chan Yaki.

Put the vegetable oil (½ tbsp) onto an electric griddle.

Distribute the potato slices evenly

and pour on the water (3 tbsp).

Cover with a lid and turn the heat to high.

Cook the potatos for about 5 minutes.

Remove the lid.

Flip the potato slices over with a turner.

Sprinkle on the onion slices.

Distribute the cabbage leaves onto the griddle.

Add the shiitake

and shimeji mushrooms,

bell pepper,

long green onion

and corn to the mixture.

Place the salmon fillets

and butter on top of the vegetables.

Pour the miso sauce evenly over it.

Cover with the lid again and cook for about 3 minutes on high heat.

Keep your eyes on it and reduce the heat if the plate gets too hot.

Remove the lid.

Flip the vegetables over with the turner, distributing the sauce evenly.

When the vegetables are cooked, turn the heat to low just to keep them hot.

Nutritious salmon and plenty of vegetables

makes this one of the most healthy and balanced dishes.

Divide the salmon into bite-size pieces, placing them onto a plate with the vegetables.

An electric griddle is convenient for home use

but we recommend cooking vigorously with a large amount of ingredients using a full-size griddle for outdoor activities.

The saltiness depends on the type of miso you use, so adjust the amount to taste.

Good luck in the kitchen!