Miso-Butter Salmon Foil-Yaki
Japanese Hokkaido-style foil bake: salmon on cabbage, shiitake and onion, topped with sweet-savoury miso sauce and butter, steamed over charcoal.
Method
Sprinkle the salmon lightly with salt on both sides and leave for . Blot off the moisture that beads on the surface; this takes away most of the fishy smell.
Add in this stepSalmon fillets (150 g each) 2Salt 2 pinch
Cut the cabbage into 3 cm pieces and slice the onion thinly. Remove the shiitake stems and slice the caps 5 mm thick.
Add in this stepCabbage 120 gOnion (thinly sliced) 50 gFresh shiitake mushrooms 4
Stir the miso, mirin and sake together with a spoon into a smooth miso sauce.
Add in this stepWhite miso (shiro miso) 30 gMirin 2 tspCooking sake 2 tbsp
Lay out 2 sheets of doubled foil and layer cabbage, onion, salmon and shiitake. Spread the miso sauce evenly over the salmon, top with butter and seal tightly, leaving room above.
Add in this stepAluminium foil (40 cm, double layer) 2Butter 20 g
Place on the grill over charcoal (medium heat) and cook for . When the parcels puff up and smell of toasty miso butter, they are nearly done.
charcoal (medium heat)Take them off, leave for , then open carefully. Scatter over spring onions and shichimi, and spoon the juices and vegetables over steamed rice.
Add in this stepSpring onions (finely sliced) 10 gShichimi togarashi (Japanese seven-spice) to taste
Cook's tip
Miso burns easily, so set the parcels at the edge of the coals rather than right over the hottest part. No white miso? Use two-thirds the amount of Korean doenjang with a pinch of sugar. Enoki or shimeji mushrooms work as well as shiitake.
Cooking it at camp
Mix the miso sauce at home in a small tub and pre-cut the vegetables into a zip bag; at camp you only wrap and grill. With just a burner, put the parcels in a lidded pan and cook over medium-low for the same time.