Ingredients (serve 2)
- 150g raw salmon (skin and bones removed)
- 2 tsp sake or cooking wine (if available)
- A pinch of salt
- A pinch of pepper
- 80g cabbage
- 20g red bell pepper
- 60g frozen spinach
- 50g maitake mushrooms or mushrooms of your choice
- 2 tsp olive oil
- 1 tbsp ponzu sauce (soy sauce with citrus juice) or dressing of your choice
How to cook
1. Tear cabbage into bite-sized pieces, cut red bell pepper into 3-4 cm long strips, and break maitake mushrooms into small pieces.
2. Cut salmon into bite-sized pieces, sprinkle with salt, pepper and sake.
3. Place half of the cabbage, frozen spinach, maitake mushrooms, red bell pepper, and salmon from (2) on each of two baking sheets (30 cm square) and drizzle with 1 teaspoon olive oil. Fold the paper top and bottom together to wrap the ingredients, then roll up both ends like candy and close. Arrange two pieces on a heatproof plate and microwave (600W) for about 6 minutes until cooked through.
4. Place on a plate, open the paper, and pour ponzu or your favorite dressing over the top.
If you wrap it in an oven sheet and heat it in the microwave, the steam will escape moderately and the finish will be moist.
It can also be used as a bowl as it is, so there is no washing up. If you use salmon, which is rich in protein and vitamin D, or maitake mushrooms, which are also rich in vitamin D, and vegetables that cook easily, such as frozen spinach, paprika, and cabbage, you can adjust the heating time.
The refreshing ponzu sauce is also useful.