Ingredients
For the Sauce:
- 3 Tablespoons miso
- 3 Tablespoons sake
- 1 ½ Tablespoons soy sauce
- 2 Tablespoons mirin (sweet cooking sake)
- 4 Tablespoons unsalted butter, divided
For the Foil Packets:
- 2 cloves garlic, very thinly sliced
- 4 shiitake mushrooms (3 oz, 85 g)
- 1 package shimeji mushrooms (3.5 oz, 100 g)
- 1 package enoki mushrooms (3 oz, 85 g)
- 2 pieces king oyster mushrooms (eringi) (7.5 oz, 113 g)
- 8 pieces large shrimp
- 6 sea scallops
For Garnish:
- 2 Tablespoons minced green onion
- Fresh ground black pepper
Instructions
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.
Notes
*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