Take eviscerated salmon and a whole (Okhotsk atka) mackerel and add cabbage and mushrooms or other fungi and your favourite vegetables, mix them and steam-fry the mixture on a hotplate while adding miso broth, etc. to taste, and you have a chanchan yaki to enjoy. The origin goes back to the fishermen returning from the seashore cooking this wild dish on a scoop or a hot iron plate over an open fire.