Teppan Foil-Yaki
鮭のホイル焼き·(sake no hoiru-yaki)
Weekend Teppan & Hot Pots
Growing up, the appearance of the electric hot plate on the dining room table meant two things: it was the weekend, and you were cooking together. Hoiru-yaki is a genius byproduct of post-war Japanese ingenuity, a micro-pressure cooker crafted from aluminum foil that yields perfectly tender salmon and leaves zero pans to scrub. The secret to making this taste exactly like your mother's kitchen is a Showa-era holy trinity of soy sauce, sake, and butter. It is pure, unadulterated comfort, cooked gently in its own umami-rich steam.
Before you start
Prep the packets ahead of time.
For busy weeknights, these foil packets can be entirely assembled, sealed, and left in the refrigerator for up to 12 hours before cooking.
Ingredients
- salmon fillets1 1/4 lb
- kosher salt1/2 tsp
- yellow onion1 small
- mixed Japanese mushrooms2 cup
- sake4 tsp
- soy sauce4 tsp
- unsalted butter4 tbsp
- neutral oil1 tsp
- scallions2 med
- lemon1 med
Method
- 01
Purge the salmon to remove excess moisture and fishy odors.
Sprinkle the salmon fillets lightly with the kosher salt on both sides and let them sit at room temperature for 10 to 15 minutes, then gently but thoroughly pat them completely dry with a paper towel.
- 02
Prepare the foil packets.
Lay out four 12-inch squares of heavy-duty aluminum foil and lightly dab the center of each with a drop of oil to prevent sticking.
- 03
Layer the aromatics, protein, and fungi.
Divide the sliced onions evenly in the center of each foil sheet to create a protective trivet, place a salmon fillet skin-side down on top of the onions, and scatter the prepared mushrooms over and around the fish.
- 04
Apply the seasoning trinity.
Drizzle exactly one teaspoon of sake and one teaspoon of soy sauce over the contents of each packet, then place a one-tablespoon pat of butter directly on top of the salmon.
- 05
Seal the packets hermetically.
Bring the top and bottom edges of the foil together and fold over tightly a few times to create a secure seam, then crimp the ends inward to trap the steam while leaving a small pocket of air for expansion.
- 06
Steam-bake the packets in a water bath on the teppan.
Preheat an electric hot plate or large skillet to medium heat, place the sealed packets directly on the surface, pour about two tablespoons of water onto the hot plate around the packets, and quickly cover with a lid.
- 07
Cook undisturbed until the packets balloon with steam.
Let the fish steam-bake for 10 to 12 minutes, allowing the external water to moderate the heat while the sake and vegetable juices cook the fish from within.
- 08
Open carefully and garnish.
Transfer the hot packets to individual plates, open cautiously to avoid the hot steam, and garnish with sliced scallions and a squeeze of fresh lemon.
Notes
You can easily adapt this into the regional Hokkaido Chanchan Yaki.
Swap the mushrooms for a large handful of chopped cabbage and matchstick carrots, and replace the soy sauce with a paste made of one tablespoon miso, one teaspoon sugar, and one teaspoon sake.
A conventional oven works perfectly if you do not have a hot plate.
Place the sealed foil packets on a rimmed baking sheet and bake at 400 degrees Fahrenheit for 12 to 15 minutes.
From Cook Japanese in America.