RecipeSake to kinoko no hoiru-yaki

Salmon and mushroom foil cooking


4 fresh salmons

1 pack enoki mushrooms

1 pack shimeji mushrooms

4 shiitake mushrooms

1-cm piece of carrot

2 tbsp sake

1 tsp salt

butter to taste

soy sauce to taste

1 yuzu (Japanese citron) or sudachi (Japanese lime)


1Remove the salmon from the fridge 20 minutes before cooking and warm to room temperature. Sprinkle with salt and sake.

2Remove the stems of the shiitake mushrooms and slice the heads thinly. The stems can also be used and should be sliced lengthwise.

3Trim the stems of the enoki mushrooms and by hand divide the bunch into roughly 5 stalks. Trim the stems of the shimeji mushrooms and by hand divide the bunch into roughly 1-2 stalks.

4Slice the carrot into 4 round slices and cut into the desired shape using a cutter.

5Prepare 4 sheets of aluminum foil 30cm by 30cm and lightly spread butter in the center so as to prevent the fish from sticking to the foil and also to add flavor. Place a piece of salmon in the center of the foil, adding mushrooms to cover the fish, and conclude by putting the carrot on top.

6Fold and seal the two sides of the foil to cover the ingredients, and seal the other two sides.

7Place the 4 foil-wrapped pieces in a pan. Pour hot water in the pan to depth of 1cm. Cover the pan and steam for about 10 minutes over a high heat. If the water boils away during cooking, add hot water as needed.

8Serve by placing the foil on a plate with quartered yuzu. Open the foil, squeeze the yuzu, and add butter and soy sauce to taste.


A steamer can be used as an alternative to a pan.

Make sure you tightly seal the foil to prevent water from entering.
Liquid Measures:
1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz

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