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Guruten (Gluten) Stir Fry

Tofu Shirataki Salad (Gluten free Cold Noodle Salad)


BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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Salmon Foil Yaki with Shimeji and Green Onions

Saturday, July 10th, 2010
Ahhh Salmon, a beloved fish. It's versatile, succulent, and has that distinct orangy pink hue. I like this dish because it's so easy and tastes and looks like a fancy entree.

Ingredients (1 servings)
1 (100 gram) cut of salmon (approx. 4 oz.)
25 grams of shimeji mushroom
1.5 teaspoons of koikuchi soy sauce.
1.5 teaspoons of mirin
1/2 tablespoon of butter
2 scallions (just the white part)
1/2 teaspoon of cooking sake.

1) Season the salmon with salt, pepper and a sprinkling of cooking sake. The sake helps to get rid of some of the fishiness. Let it sit for 10 minutes.
2) Lightly wash the mushrooms or wipe them down with a damp towl and separate them. There's no chopping involved.
3) Chop the bottom of the green scallions into thin strips.
4) Grease the foil with some olive oil or butter so the ingredients don't stick.
5) Arrange the scallions and shimeji on the bottom and the salmon on top.
6) Fold up the sides of the foil and leave an opening on top.
7) Pour the soy sauce and mirin on top and lay a piece of button on top of the salmon.
8) Fold the foil so that air cannot escape and for a single serving, put it in a toaster oven for 10-12 minutes. For multiple pieces of salmon, individually wrap the salmon with individual servings of shimeji and green onions but put it on a tray and put in a preheated oven at 425 F for 10-15 minutes depending on the oven.
9) Take it out of the oven and let it steam in the foil for an additional 2-3 minutes.
10) Plate and put a wedge or slice of lemon on the side.

This is what 25 grams of shimeji looks like.
Salmon foil yaki-25 grams maitake

This is exactly 100 grams of salmon. Season with salt and pepper and a sprinkling of sake. Marinate for 10 minutes.
Salmon foil yaki-100 grams salmon

Wipe down or lightly wash the shimeji and break them up.
Salmon foil yaki-break up maitake

Oil the foil with a little olive oil so the ingredients don't stick.
Salmon foil yaki-oil the foil

Place green onions and shimeji on top.
Salmon foil yaki-onion and shimeji

Put the salmon on top and wrap it up half way. Add the sauce ingredients and top with butter.
Salmon foil yaki-add salmon and sauce

Into the toaster oven for 10-12 minutes.
Salmon foil yaki-into toaster oven

Plate and pour the sauce on top.
Salmon foil yaki-served

Tag List
tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Katsuobushi [11]
Chicken [11]
Kyuri [9]
Shiso [9]
Mayonnaise [8]
Miso [8]
Tofu [8]
Shoga [8]
Sake [8]
Cabbage [7]
Garlic [7]
Beef [7]
Vegetarian [7]
Pork [6]
Miso soup [6]
Vinegar [6]
Mirin [6]
Age [5]
Umeboshi [5]
Carrots [5]
Carrot [5]
Green Onion [5]
Hakusai [5]

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