Benihana Steamed Salmon


A few years ago I met up with Benihana’s executive chef at that time, Takabayashi-san.  He allowed me to have the recipe for Sake Tsutsumiyaki, (salmon and vegetables).

Ingredients serves 2
Salmon (fresh fillet) 400 gm
Potatoes 100 gm
Carrot 100 gm
Lemon wedge 2 pieces
White wine 4 tspns
Siliconized cooking paper

Cooking method

Pre-cook the potatoes and carrot by boiling in water for 10 minutes.

Put one sheet of cooking paper on the bench and place the salmon fillet, lemon wedge, potatoes and carrot in the center.  Fold up the edges and pour the wine over the salmon.  Put another sheet of cooking paper over the top and fold the edges over to seal all four sides.

Takabayashi does this with simple folds but you can use a stapler!

Now gently place the paper parcel on the hot plate (medium heat) and cook for five minutes.  If you have sealed the parcel correctly it will “balloon up” and you may have to turn down the heat if it is likely to burst!

After cooking, gently slice away the top layer of the parcel and serve directly from the parcel placed on a plate.