If you’ve ever been to Japan, you know the country takes its convenience stores seriously. We’re talking spotless aisles, impeccably organized shelves, and food so good that tourists and locals alike treat them as legit dining destinations. The first order of business for many travelers read more
I used to think my mom made this up. When I was little, she’d serve us bowls of strawberries and let us mash them up, drizzle in a little honey or a sprinkling of sugar, and pour cold milk over the whole thing. The strawberries read more
This week I’m bringing you a classic Japanese home-style recipe that checks all the boxes: minimal cleanup, tons of flavor, and a cozy, steamy reveal that makes dinner feel a little special. Who doesn’t love getting their own perfectly portioned bundle of flavor, just for them?” Kinoko Foil—literally “mushrooms in foil”—is beloved for a reason. You pile in a mix of mushrooms and seafood, drizzle it with a miso-based sauce, add a pat (or two!) of butter, wrap it all up, and let the steam do the work. What comes out is deeply savory, buttery, and bursting with umami, with the kind of luscious broth that demands a bowl of rice or a chunk of crusty bread to soak it all up. It’s fancy enough for date night, but simple enough for a Tuesday. These heavenly packets can serve as either an elegant starter or light supper, so let’s get into it:
Foil packets are popular in Japanese cuisine and are used in the same way that Parchment serves French cuisine. It creates an enclosed cooking environment allowing all of your ingredients to simmer together. And who doesn’t love a little drama and mystery at meal time? I don’t really recommend parchment being used here because there’s quite a bit of liquid which just makes the parchment soggy and difficult to handle. The foil is much sturdier and keeps the moisture contained.
Kinoko Foil is the kind of cozy, satisfying food that feels fancy but is secretly very low effort—perfect for a weeknight dinner or a low-key dinner party. I start by making the sauce, which has all the heavy hitter usual suspects of Japanese cuisine- mirin, soy sauce, sake, and miso. The combination of these ingredients alone is a powerfully delicious sauce, but then we add the richness of butter which takes this dish to another level.
Combine all the sauce ingredients, except the butter, to a bowl or measuring cup.
Give everything a good stir:
Then I move on to prepping the mushrooms. I like to use a mix of enoki, shimeji, shiitake, and oyster mushrooms for a beautiful contrast in both color and texture. If you can’t find all four, feel free to substitute with an equal amount of the others. Keeping the mushrooms around the same size helps everything cook evenly.
Start by trimming the base of the enoki mushrooms and then cut the long strands in half:
Then break them into smaller bunches by shredding them with your fingers.
Then trim the bottom of the shimeji:
Separate them into smaller clusters:
Trim the bottoms of the king oyster mushrooms and then cut the stalks in half:
Then break down into 1/4 slices:
Then trim and slice the shiitakes:
Now I make the foil packets. Arguably this is the hardest part, but I’m going to show you each step. (and if all else fails I give a cheat in the notes!)
Start by folding the foil in half lengthwise to create a crease—this will help you shape the bottom of your pouch:
Fold the bottom edge up about ½ inch, then fold it over two more times. These creases help create the flat base that you want so your packets stand up on the baking sheet or pan. Then unfold those folds you just made.
Now do the same for the sides—fold them in ½ inch and repeat two more times to create the side seams. Now only the top has an opening.
Carefully open up the pouch and flatten the bottom using the creases you made earlier. Stick your hand in there and gently push along the bottom to help.
See those triangle folds in the corners? Press them flat up against the side to help the pouch hold its shape like a little foil basket.
Now it’s time to start layering all the goodies in your little foil packets. Layer in the sturdier shimeji, shiitake and king oyster mushrooms first to create a cozy bed for the seafood.
Then layer the seafood on top of the mushroom bed:
Carefully divide the sauce between the pouches:
Top with the more delicate enoki mushrooms:
Don’t forget the butter!
Carefully fold down the top of the foil pouch ½ inch, then fold it two more times to seal it tight. You want to trap all that steamy goodness inside.
Now it’s time to cook these babies! I give instructions for baking them in the oven, grilling them outside, or steaming them in a pan on the stovetop on the recipe card.
If going with the stovetop, put the foil pouches in a pan, seam side up. Use a large heavy bottomed pan with a domed lid. If you’re using a flat lid, you might need to nudge and flatten the pouches a little so everything fits.
Cook on medium heat for 10-12 minutes. You can check the contents of the pouch by VERY carefully (no one likes a steam burn) unrolling the opening. The liquid will be steamy and bubbling and the seafood plump and just cooked through.
Sprinkle with scallions and a little freshly ground pepper to finish. You can serve the pouches as-is or plate them up. Either way, you’re gonna want bread or rice to soak up that buttery, umami-packed sauce.
Whether you’re making this for an elegant starter or a cozy supper for two, kinoko foil is one of those quietly comforting dishes that always hits the spot. It’s simple, satisfying, and full of earthy, umami-rich flavor. Try it and let me know what you think. And don’t forget to tag us in your beautiful kinoko foil pics @funkyasiankitchens.
If you’re in the mood for more Japanese home cooking, check out some of my other favorites like Oyakodon, Shrimp Zosui, Beef Curry, or this Potato Salad.
For the Sauce:
For the Foil Packets:
For Garnish:
Make The Sauce– In a small bowl, combine miso, sake, soy sauce, and mirin. Mix well and set aside.
Prep The mushrooms- Cut the growing medium off the bottom of the enoki mushrooms, about 1 inch. Cut the enoki mushrooms in half lengthwise. Break the mushrooms into small bunches. Trim the ends off of the shimeji mushrooms. Separate the mushrooms into small clusters. Trim the bottom of the king oyster mushrooms. If they are very long, cut them in half lengthwise, and then slice them into ¼ inch slices. Cut and discard the stems of the shiitake mushrooms. Then slice the mushrooms into ¼ inch slices. All of the mushrooms should be around the same size so they cook evenly in the pouch.
Make The Foil Packets– Cut two sheets of aluminum foil, 16-inches wide by 12-inches long. Fold the packet in half on the long end. Lay the folded foil on the counter so the folded crease is at the bottom. Fold the bottom ½ inch and then fold again. Unfold those folds. Fold the sides ½ inch, and then repeat twice more so the sides are secure. You now have a packet that has only the opening at the top. Open the packet carefully by placing your hand inside and flatten the bottom using the creases you made earlier as a guide. Use your fingers to push the corners of the pouch flat, creating a triangle at the corners. Push the triangular folds up against the side. Now you have created a pouch that’s flat at the bottom and can sit on a tray or pan.
Widen the opening so you can easily place the ingredients. You will be dividing the ingredients in half for each pouch. Start with the oyster mushrooms, the shimeji, and shiitake mushrooms, making a bed at the bottom. Add the garlic slices. Place the seafood on top of the bed.
Divide the sauce for the two pouches, pouring it on top of the seafood. Finally top with the enoki mushrooms and add 2 tablespoons of butter to each pouch.
Fold the top ½ inch down and then fold twice more to ensure a tight seal.
Cook The Foil Packets- There are several ways you can cook these foil packets: on the stove top, in the oven, or over a mesh grate if you have a gas stove or grill.
In The Oven- Pre-heat the oven to 425 and set the oven rack in the middle of the oven. Place the pouches standing on a rimmed baking sheet (in case your seal is not tight and leaks) and bake for about 16-18 minutes. You can check the contents of the pouch by VERY carefully unrolling the opening. The liquid will be steamy and bubbling and the seafood plump and just cooked through.
On The Stove- Use a large deep pan and place the pouches into the pan and cover with a lid. This works best with a dome lid. If you only have a flat lid, reshape the pouches gently so they fit into the pan with the lid. Cook on medium heat for 10-12 minutes. You can check the contents of the pouch by VERY carefully unrolling the opening. The liquid will be steamy and bubbling and the seafood plump and just cooked through.
On A Gas Stove or Grill- Place pouches on a metal grate on medium low heat and cook for 10-12 minutes. You can check the contents of the pouch by VERY carefully unrolling the opening. The liquid will be steamy and bubbling and the seafood plump and just cooked through.
Garnish- Very carefully unroll the opening, or you can also snip across the top with a pair of scissors. Sprinkle it with scallions and a little fresh ground pepper. Place the pouches on a plate and serve immediately.
*If you are having problems making the pouch or even understanding the instructions, simply fold the piece of foil in half and then open it up and stack the ingredients on top of the fold. Then starting rolling up one side of the opening, going up almost to the top. Then start rolling up the other side going up again almost to the top. Pour the sauce over the ingredients in the pouch and toss in the butter. Finish rolling up the foil so you have a tight semi circle that kind of looks like a foil hand pie. You are now ready to cook.
Finally, you can cook this on the stove, bypassing the foil packet entirely. Add the sauce and all of the mushrooms, except the enoki, into a deep pan, cook on medium high heat for 3-4 minutes, stirring occasionally, until the mushrooms are cooked through. Add the butter, seafood, and the enoki mushrooms. Add a lid, lower the heat to medium, and cook for another minute or two until the scallops are just cooked. Garnish, transfer to a dish, and serve.
*These pouches can be prepped ahead the day before and stored in the fridge. Let the pouches warm up on the kitchen counter for 30 minutes before cooking.
*Any leftovers can be reheated gently on the stove or microwaved for a couple of minutes.
*The sauce that remains in the pouch is like liquid gold. Serve this dish with bread for dunking or rice to stir into the pouch for a more filling meal.
Keywords: enoki, kinoko, mushrooms, japanese home cooking, seafood, shrimp, scallops
When you’re in need of something warm, light, and utterly comforting, Shrimp Zosui is the perfect answer. This Japanese rice soup is the kind of simple supper your mom might make if you were coming down with a little something. Humble ingredients like savory dashi read more
If there’s one cake you could feel good about serving for breakfast or sneaking into a lunch box, this Chocolate Zucchini Cake is it. I mean chocolate is a Superfood and zucchini is a nutrient rich vegetable, this is starting to sound like the breakfast of champions! While it does have its fair share of sugar (because, let’s be real, it is still a cake!), the zucchini adds a wholesome touch. And with the abundance of zucchini this time of year, why not put it to delicious use? If you’ve never baked with zucchini before, don’t worry. There is no veggie taste, the zucchini blends seamlessly into the batter and keeps this fudgy and decadent tasting cake super moist. If you’ve been disappointed by lackluster chocolate cakes before, let this cake show you how amazing they can be. My Chocolate Zucchini Cake may look humble, but it is a chocolatey treat you are going to crave morning, noon, and night, so let’s get into it.
Baking is not my comfort zone. And that’s the reason why I always use a digital scale to weigh ingredients-the scale never lies. And unlike cooking, baking is a science. If you don’t follow the rules, you may not always get what you want. But using a scale ensures you’re getting the exact measurements every time. Flour, sugar, and other ingredients can vary a lot depending on how they’re scooped or packed into measuring cups, but a scale takes out the guesswork. It also makes it easier to follow recipes from around the world, which often use weight measurements. Once you get into the habit, you’ll wonder how you ever baked without it!
I get it—not everyone has a kitchen scale and maybe you don’t want to invest in one if you don’t bake that often, which is why I always include standard measurements in my recipes, too. However, if you’re using cups to measure dry ingredients like flour or sugar, make sure to use the ‘spoon and level’ method. Instead of scooping directly from the bag, lightly spoon the ingredient into the measuring cup and then level it off with a straight edge. This prevents you from accidentally packing too much into the cup, which can throw off the balance of the recipe.
It’s important to have everything prepped and measured and ready to go when baking. It will make your life so much easier and you’ll feel just like you’re on the Great British Bake Off when you reach for your ingredients.
Then I add the salt. Never skip the salt in a baking recipe-baked goods taste flat without it. I grew up in an Asian household and we never had Kosher salt, so I just use sea salt in all of my recipes, even baking ones. It’s one less thing to keep on hand. So if you’re like me, and you don’t have Kosher salt, you can definitely use sea salt, just use less to account for the smaller grains.
Sifting is a pain, I get it. One more bowl and the sieve to wash. But don’t skip it. Cocoa powder is very clumpy and if you live in a place with humidity, like me, it’s even more clumpy. Nothing ruins a cake quite like a chunk of unmixed cocoa powder. So take the extra step. And while we’re on the topic of cocoa powder, look for a good one. I only use dutched cocoas which include an additional step to neutralize the acidity (a process developed by a Dutch chemist, hence the name). Dutch-processed cocoa powders are not all equal; some of them look dark and fudgy but are in fact bitter and almost burnt tasting. My go to is Valrhona cocoa powder, which I love for its strong, rich flavor. But Scharffen Berger, Droste, and Guittard are all great too.
Once sifting is done, I grate the zucchini, our star ingredient. I’m going to be honest, when I look into my veggie bin, too often, I see a mushy zucchini staring up at me. Why are these things so hard to use up? In my never ending fight against wasted food, I decided I need more recipes that use up the things that I can rarely finish. This recipe uses 2 cups of packed shredded zucchini, which is about 2 small, 1 1/2 medium, or 3/4 a large one, just enough to get me over the hump. And there’s no tortured process of draining, squeezing, or rolling. Just shred it and use it.
There’s one more little surprise ingredient-instant espresso powder. A small amount of coffee enhances chocolate flavor, making it deeper and richer, but not enough to impart coffee flavor to the cake. Dissolve it first in some hot water so it won’t be gritty in the Chocolate Zucchini Cake.
When I have all the other ingredients ready, I melt the chocolate. I find the microwave really great at this, but you could always melt it in a double boiler or a heatproof bowl set over a pot of simmering water. Make sure you are using chocolate that is made to melt. Chocolate chips that are meant for cookies are designed to hold their shape. I’m using chocolate wafers which, like regular bar chocolate, will melt.
The secret to using the microwave for melting chocolate is to lower the heat. Using it at full power will scorch your chocolate, making an inedible mess. Low and slow is the way to go. I drop my microwave to 50% power and it works perfectly. Although the chocolate may not look melted, once you stir it, it will turn into a lush puddle.
Now it’s time to start putting it all together.
Mix for about 5 minutes, until thick and creamy:
Once I’ve mixed in all the flour and cocoa mixture, alternating with the sour cream and vanilla and espresso, I take the bowl out and mix in the zucchini by hand.
Now this baby is ready to go in the oven. This batter makes a 12 cup Bundt cake. Make sure to really get baking spray in all the nooks and crannies of the pan so your cake releases perfectly.
Bake the cake for 50-55 minutes; a toothpick test will show moist crumbs.
Cool for 10 mins in the pan before flipping it out gently, to finish cooling on a rack. Dust with some cocoa powder before serving.
Chocolate Zucchini Cake is certainly comfortable being served with some ice cream or whipped cream. But it’s also absolutely perfect on its own. I can’t wait for you to try it. Drop a comment on the recipe below, and remember to tag us in your pics @funkyasiankitchen, we love hearing from you!
Made this cake and still have more zucchini than you know what to do with? Try this Zucchini Jam, Lemon Zucchini, or Vegetarian Bibimbap!
*Use a kitchen scale for the best, most consistent results.
* You can use any bittersweet or semisweet chocolate, just make sure not to use baking chips, which will not melt and are made to keep their shape.
*You can substitute low fat sour cream (which is what I had) or full fat yogurt for the recipe with excellent results.
Keywords: chocolate, snacking cake, sweets, cake, zucchni
Hi there!
I’m Kazu, a restaurateur in Miami who wants to show you all of the best tricks for creating restaurant quality Asian meals at home.
Recent Comments