Tsutsumi Yaki

Mrs. Takeo Isoshima

Servings 6

• 6 slices white meat fish or chicken breast
• ¼ cup sake
• ½ teaspoon salt
• 1 can yaki matsutake (broiled mushroom)
• 1 lemon

Mix sake and salt. Soak fish or chicken in mixture for 1 to 2 hours. Shred matsutake and divide into 6 portions. Slice lemon.

Lay a piece of fish or chicken in the center of a square piece of aluminum foil. Place one portion of shredded matsutake on fish, and then a slice or two of lemon.

Fold foil over from 4 sides. Bake at 375° F or steam for 15 to 20 minutes.

Serve with sauce: Bring to boil 1½ cups stock, ½ cup mirin, ½ cup shoyu, and ¼ teaspoon gourmet powder.