Tess Stomski and Sachiko Kageyama share their Shake no foil mushi recipe.
SHAKE no foil mushi, or Salmon en papillote, is a modern Japanese dish created from Sachiko’s inspiration of the traditional Hokkaido dish Shake no chanchan yaki, meaning salmon cooked on a grill with vegetables. The highlight of this dish is definitely the fresh Hokkaido salmon, which remains tender and moist during the cooking process. The Hokkaido salmon season is during autumn in the months of October and November, at which time the salmon is particularly tasty and fatty due to the cold waters and cold climate in Hokkaido.
It is said that every fisherman’s family in Hokkaido has a secret recipe for the sauce which is added after cooking. Usually a miso sauce is added to finish the dish, however, Sachiko’s version is cooked with soy and sake, which results in a delicate flavour to complement the fresh salmon and vegetables.
4 Salmon steaks
100g each maitake, shimeji, enoki mushrooms
1 leek cut thinly sliced on the diagonal
2cm piece ginger, julienned ginger
1 medium onion
4 teaspoons soy sauce
4 teaspoons sake
salt and pepper
2.5g sea kelp stock
1. Preheat oven to 200C.
2. Pat the salmon steaks dry with paper towel, then season with salt and pepper. Set the salmon aside until the surface of the fish starts to shine.
3. Thinly slice the onion and soak in cold water to reduce the sharpness. Soak for 10 minutes, changing the water two or three times. Drain and squeeze any excess water from the onions.
4. Separate the mushrooms from each other and cut off the bottom of the stems.
5. Cut aluminium foil into four pieces, large enough to hold the salmon and vegetables.
6. Divide the onion between each piece of foil and then put a piece of salmon on each.
7. On top of the salmon add some more onion, ginger, leek and finally the mushrooms.
8. Drizzle on the sake, soy sauce, and sea kelp stock and finally place a knob of butter in the centre before closing the foil pouches.
9. Place the foil pouches in the pre heated oven and bake for 15-20minutes.
10. Serve with steamed rice.