Sake no hoiru yaki（鮭のホイル焼き）
salmon = sake foil = hoiru
A dish made by wrapping salmon and vegetables such as cabbage and mushrooms in aluminum foil and steaming them.
It is easy to make and you can eat plenty of vegetables. Even if you change it to other vegetables, you can use the same amount of seasoning for 100g.
Also, although this recipe uses Coho salmon, you can also use trout salmon.
Many people like the combination of butter and soy sauce.
Check out this article for information on the types of salmon eaten in Japan. 👉 Steamed salmon with miso (Chanchan yaki)
NUTRITION FACTS : Sake hoiruyaki (Steamed salmon in foil)
320 kcal Protein 26g Fat 20.6g Carb10.4g Salt Equivalent 2.5g
INGREDIENTS : Sake hoiruyaki (Steamed salmon in foil)
- Coho salmon (=銀鮭) 120g
- salt 0.5g
- cabbage 50g
- green onions 10g
- king oyster mushrooms 15g
- shimeji mushrooms 15g
- carrots 10g
- ☆soy sauce 12g
- ☆mirin 6g
- butter 6g
- kaiware radish 5g
How to make Sake hoiruyaki (Steamed salmon in foil)
➀ Sprinkle salt on the salmon.
② Cut the cabbage, green onions, king oyster mushrooms, shimeji mushrooms, and carrots into appropriate sizes and place them on aluminum foil.
③ Put the salmon on top.
④ Sprinkle the soy sauce and mirin all over and close the aluminum foil.
⑤ Fill a frying pan with 200g of water and place the fish wrapped in aluminum foil.（There were so many ingredients that I couldn’t wrap it up, so I covered it with a sheet of aluminum foil to prevent water droplets from entering.）
⑥ Cover with a lid and heat over high heat for 3 minutes, then medium heat for 10 minutes.
⑦ Put butter on it while it’s warm.
⑧ Put the daikon radish on top.
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