Benihana Fish Tsutsumi-Yaki

Ingredients

• 2 tablespoons white miso
• 1 tablespoon sugar
• 1 tablespoon rice wine or dry sherry
• 1 teaspoon soy sauce
• 1 lb salmon fillet, skinned and cut into 4 portions
• 2 sheets nori, seaweed cut into julienne strips
• 2 scallions, trimmed, thinly sliced

Directions

1. 1

   Heat the oil in a frying pan or flat grill until very hot and stir-fry vegetables and stir-fry for 2 minutes.

2. 2

   Prepare 4 parchment or aluminum foil papillotes (envelope).

3. 3

   In a small bowl, stir together miso paste, sugar, rice wine or sherry and soy sauce until smooth.

4. 4

   Place a piece of salmon in the center half of each opened papillotes heart.

5. 5

   Brush the miso mixture over the salmon and top with seawood, scallions, and grilled vegetables.

6. 6

   Seal the packages and place them in the frying pan or on the grill.

7. 7

   Grill for 10 to 12 minutes, or until the packages are puffed. (You may open one package to check that the fish is opaque.)

8. 8

   Transfer to plates and let each diner open his or her own package.