Benihana Fish Tsutsumi-Yaki |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a copycat recipe of a dish served at Benihana's. Serve each papillotes along with rice. Ingredients:
1/4 head broccoli, broken into florets and blanched |
1/4 small cauliflower, broken into florets and blanched |
1/4 small cabbage, chopped into bite size pieces |
1 cup carrot, sliced |
1 cup onion, sliced |
1 cup green beans |
15 fresh shiitake mushrooms, sliced |
2 tablespoons white miso |
1 tablespoon sugar |
1 tablespoon rice wine or 1 tablespoon dry sherry |
1 teaspoon soy sauce |
1 lb salmon fillet, skinned and cut into 4 portions |
2 sheets nori, seaweed cut into julienne strips |
2 scallions, trimmed, thinly sliced |
Directions:
1. Heat the oil in a frying pan or flat grill until very hot and stir-fry vegetables for 5 minutes, until onion is opaque.
2. Prepare 4 parchment or aluminum foil papillotes (envelope).
3. In a small bowl, stir together miso paste, sugar, rice wine or sherry and soy sauce until smooth.
4. Place a piece of salmon in the center half of each opened papillotes heart.
5. Brush the miso mixture over the salmon and top with seaweed, scallions, and grilled vegetables.
6. Seal the packages and place them in the frying pan or on the grill.
7. Grill for 10 to 12 minutes, or until the packages are puffed. (You may open one package to check that the fish is opaque.)
8. Transfer to plates and let each diner open his or her own package.
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