You may also like
Categories:Viewed: 48 - Published at: 7 years ago
Ingredients
- 1 Chrysanthemum greens and mushrooms (shimeji, etc.)
- 1 Salmon filet (raw, not salted)
- 3 or so 7 mm thick slices Onion
- 1 heaping tablespoon Miso
- 2 heaping teaspoons Sugar
- 2 tsp Hon-mirin (real mirin)
- 1 1/2 tsp Sake
- 1 tsp Soy sauce
- 2 to 3 tablespoons Finely chopped green onion
- 1 tbsp Grated ginger
- 1 touch (or to your liking) Grated garlic
- 1 tbsp Coarsely ground sesame seeds
- 2 pinch Shichimi spice
Method
- These are the ingredients for 1 serving.
- The sauce is for 2 servings though, so don't use it all.
- Wash the salmon quickly and dry well.
- Season lightly with salt and white pepper, and sprinkle with a little sake.
- (These are not listed in the ingredients.)
- Make the sauce.
- The garlic is used to counteract the 'raw' flavor of the salmon.
- You won't taste it though.
- Mix all the sauce ingredients together...
- It's pretty thick.
- So let's wrap the fish!
- Spread out a pretty generous piece of foil.
- There's no need to oil it.
- No need to wipe the sake off the salmon.
- Line the foil with the onion slices, and top with some of the miso sauce.
- Layer on the salmon, and more sauce.
- Put the mushrooms and leek (the white part) on the sides, and add the greens last.
- Cut another piece of foil.
- Put it on top, and tightly close up the sides.
- Heat a frying pan over low-medium heat.
- No lid needed!
- Cook like this for 15 minutes.
- The miso and onion will burn a bit on the bottom, and smell very nice.
- When you smell it toasting, that means it's done.
- Transfer to a serving plate and rip off the foil.
- (This part is exciting!)
- Done!
- The burned onions are so delicious... You can make this on the stovetop, so in the winter you're killing two birds with one stone.
- If it starts to smell a bit toasted, you should probably take it out before it burns!
