Salmon Yaki with Miso Sauce

Steps

1. 1
   Prepare the salmon fillet and remove any bones, or use a bone-free fillet for convenience. Season lightly with salt.
2. 2
   In a hot pan with oil, pan-fry the salmon skin-side down until golden brown.
3. 3
   In a bowl, combine sake, miso, mirin, brown sugar, and garlic paste. Add the liquid seasonings gradually, stirring until miso is fully dissolved before mixing in the remaining ingredients.
4. 4
   Prepare the vegetables by cutting the cabbage, onion, shimeji, enoki, and fresh chili into desired sizes.
5. 5
   Stir-fry the vegetables in butter until softened.
6. 6
   Pour the miso sauce mixture over the vegetables and stir to combine well, allowing the flavors to coat all the ingredients.
7. 7
   Place the pan-fried salmon on top of the vegetables, add the canned corn, and top with additional butter.
8. 8
   Cover the pan and let everything cook together on medium heat so the salmon's umami flavors infuse into the vegetables and sauce.
9. 9
   Transfer to a serving dish and verify the salmon is cooked through. Serve with steamed rice or as a standalone dish, optionally with sake.