Place the ☆ ingredients into the frying pan and turn on the heat.
Stir on medium heat until it becomes glossy.
Roughly chop the cabbage and tear apart the shimeji mushrooms.
Make a container out of the aluminum foil. It should be able to hold the salmon snugly. I usually layer 3 sheets of foil on the bottom.
Place the salmon into the foil container with the skin side down. Cover with plenty of miso sauce from Step 2.
Top with the roughly chopped cabbage and the shimeji mushrooms.
Then cover the vegetables with the remaining miso sauce.
Cover with another sheet of aluminum foil to act as a lid.
Arrange it so that it can be heated evenly and place it on the grill. Cook until the cabbage is slightly browned when you open the foil lid to check on it.
Then place onto a charcoal grill rack. Close the lid tightly and let it steam. Occasionally open the lid to break apart and stir up the ingredients so that the miso entwines with everything completely. Once cooked, it's done.
Note: Please also try it topped on rice. It goes very well with rice. It will also be great as an accompaniment to drinks.
Story Behind this Recipe
This is part of a camping menu. Fall is when it's easy to get a hold of some delicious salmon. After the summer outdoor BBQ season is over, we follow it up with this outdoor chanchan-yaki.
When making this outdoors, Step 9 can't be completed, so it usually gets omitted. Because of this, it takes some time to completely cook, so make sure you take that into account. The point is to make the aluminum container airtight. Also, it's easy to poke holes into the foil with the chopsticks, which causes the delicious miso to leak and burn, so be careful.