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1
Make the miso blend: Put the ingredients in a small cup, heat up in the microwave to about 60C, and mix well.
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2
Cut the onion into 5 mm thick slices.
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3
Shred the mushrooms up.
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4
Wash the salmon quickly and pat dry with paper towels.
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5
Cut a 40 cm or so length of aluminium foil and layer the ingredients in this order: Bean sprouts, onion, salmon (seasoned with salt and pepper), and finally the mushrooms.
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6
Sprinkle on 1 teaspoon of sake.
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7
Put a generous amount (1 heaping tablespoon) of miso on, and top with the cheese.
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8
Gather the foil over the contents and fold close.
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9
Leave plenty of space in the packet.
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10
Tightly seal the ends of the foil too.
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11
Put the foil packet in a frying pan.
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12
Turn the heat on to medium, and cook for 3 minutes.
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13
Turn down the heat to low and cook for another 5 minutes, then turn off the heat and leave to rest for 2 minutes to steam-cook the contents of the foil packet.
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14
It's piping hot, so wait for 30 seconds after removing the lid from the pan before taking the packet out.
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15
Be very careful when opening the packet!
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16
You can also make this in a frying pan without wrapping it.
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17
If using a non-stick pan just layer the ingredients in as-is; or, line the pan with heatproof kitchen paper first.
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18
Layer and season the ingredients in the same way as the foil packet.
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19
Put the miso and cheese in the middle.
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20
Steam-cook with a lid on as described in step 6.
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21
The cheese has melted and mixed with the miso to make a creamy sauce.
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22
Serve with the sauce.
