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food T japanese recipeShake no foil mushiTess 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 ofthe traditional Hokkaido dish Shake no chanchan yaki, meaning salmon cooked on a grill with vegetables. Thehighlight of this dish is definitely the fresh Hokkaido salmon, which remains tender and moist during thecooking process. The Hokkaido salmon season is during autumn in the months of October and November, atwhich 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 aftercooking. Usually a miso sauce is added to finish the dish, however, Sachiko’s version is cooked with soy andsake, which results in a delicate flavour to complement the fresh salmon and vegetables.Ingredients:4 Salmon steaks100g each maitake, shimeji, enoki mushrooms1 leek cut thinly sliced on the diagonal2cm piece ginger, julienned ginger1 medium onion40g butter4 teaspoons soy sauce4 teaspoons sakesalt and pepper2.5g sea kelp stockMethod:1. Preheat oven to 200C.2. Pat the salmon steaks dry with paper towel,then season with salt and pepper. Set the salmonaside until the surface of the fish starts to shine.3. Thinly slice the onion and soak in cold waterto reduce the sharpness. Soak for 10 minutes,changing the water two or three times. Drainand squeeze any excess water from the onions.4. Separate the mushrooms from each other andcut off the bottom of the stems.5. Cut aluminium foil into four pieces, largeenough to hold the salmon and vegetables.6. Divide the onion between each piece of foiland 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 kelpstock and finally place a knob of butter in thecentre before closing the foil pouches.9. Place the foil pouches in the pre heated ovenand bake for 15-20minutes.10. Serve with steamed rice.343Enjoy great food anytime of day in a family friendly atmosphere.Breakfast, Lunch, Apres Ski and of course Dinner.Bon Appetit!40 powderlife ISSUE 15 february 21 – march 6 2009 www.powderlife.com www.powderlife.com february 21 – march 6 2009 ISSUE 15 powderlife 41