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16 December 2012,21:00 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Rinse the sole and dab dry. Marinate the fish with sake and fresh ginger juice for approximately 10 minutes.
  • Slice onion head in half and further cut into thin slices. Slash the top of each shiitake mushrooms in a cross pattern. Cut the cherry tomatoes in half.
  • Mix sake, mirin, and sweet miso paste and stir until the paste is completely dissolved. Add shredded Japanese green onions and stir thoroughly together.
  • Place the sliced onions and tomatoes onto the foil sheet and lay the fish over then ladle the miso sauce over the fish.
  • Evenly spread the sauce and place the shiitake mushrooms on the side and enokitake mushrooms over the top.
  • Fold up both ends of the foil sheet and wrap over the contents.
  • Steam in a steaming pot until the fish is fully cooked.


  • 2 whole sole fish (can be substituted for salmon or snow fish)
  • 2 head onions
  • 6 shiitake mushrooms
  • 6 cherry tomatoes
  • 50 grams enokitake mushrooms 
  • 100 grams grated fresh ginger juice
  • 2 tablespoon sake
  • Foil sheets for wrapping


  • 8 tablespoon sweet miso paste
  • 2 tablespoon sake
  • 4 tablespoon mirin
  • 100 grams shredded Japanese green onions
  • 2 teaspoon coarsely ground white sesame

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