Cut baking sheet into two 30 cm squares. Fold into triangles and unfold again. When you prepare this dish place a sheet with one corner of the square toward you.
Combine the ● ingredients.
Slice the potato, carrot and onion into 1 to 2 mm-thickness. Chop the cabbage and green pepper roughly and separate the shimeji mushrooms into small pieces.
Slice 1/2 of the butter thinly and place on each baking sheet. Place 1/2 of the potato and carrot (root vegetables) and place the salmon on top.
Mix the 2 sauces, cabbage, onion and green pepper.
Put 1/2 of the ingredients from Step 5 on the ones from Step 4 and place the sliced cheese on top.
Put together two corners of the sheets (front and back). Connect them in a 1-cm-wide strip and fold over 4~5 times. Crease and fold firmly so that the contents don't spill out.
Twist both side corners of the papers tightly.
Place the paper bags onto a heat proof dish and heat in a 500~600 W microwave for about 7 minutes.
Now you're done. Because I used baking sheets the salmon inside is cooked very tender. The melted cheese and sauce coat the vegetables.
Story Behind this Recipe
I was wondering if I could make nutritious Chan-chan yaki easily in a microwave (usually Chan-chan yaki is made on a iron plate). By adding cheese to our usual Chan-chan yaki the vegetables were coated with the sauce better, the flavour became milder and it became more nutritious.
It takes longer time to cook the root vegetables so slice them thinly. Adjust the cooking time according to the type of microwave you use at your home.