Name: Vegetables and Salmon in a Parcel (Saka-mushi)
Yield: Serves four
Cuisine: Japanese
Ingredients: salt; 2 spring onions (scallions); 15 ml/1 tbsp shoyu, plus extra to serve (optional); 30 ml/2 tbsp sake; about 250 g/9 oz fresh shimeji mushrooms; 600 g/1 lb 5 oz salmon fillet, skinned; 8 fresh shiitake mushrooms; 2.5 cm/1 in carrot; 115 g/4 oz mangetouts (snow peas)

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

In this recipe, the vegetables and salmon are wrapped and steamed with sake in their own moisture. When making Saka-mushi, arranging the fish and all the vegetables can be tricky, but when you open the parcel, you’ll find a colourful autumn garden inside.

Ingredients

600 g/1 lb 5 oz salmon fillet, skinned
30

Method

Preheat the oven to 190°C/375°F/Gas 5. Cut the salmon into bitesize pieces. Marinate in the sake and shoyu for about 15 minutes. Drain and reserve the marinade.
Clean the shimeji mushrooms and chop off the hard root. Remove and discard the stalks from