開けてびっくり！魔法の紙包み焼き（白身魚バージョン） 〜電子レンジ調理

White fish baked in paper is a simple yet surprisingly delicious dish where you place the ingredients on paper and heat it in the microwave for 5 minutes. This dish not only allows you to enjoy the pure flavor of the ingredients, but also offers the surprise of opening the wrapping. The umami of the fish is sealed in during the baking process, harmonizing slowly within the paper wrapping and spreading in your mouth the moment you take a bite. Please give it a try. ▷Ingredients (for 2 servings) 2 white fish fillets 1 king oyster mushroom 1/4 onion 4 cherry tomatoes 1 teaspoon pickled plum paste 1 teaspoon cooking sake 1 teaspoon soy sauce 1/2 lemon 4 shiso leaves Sesame oil (to taste) ▷Instructions 1) Cut the king oyster mushroom lengthwise into 4-5 mm thick slices and tear with your fingers. Cut the cherry tomatoes in half. Slice the onion. Cut the shiso leaves into 1 cm lengths. Slice 2 lemon slices. Strain the pickled plums through a sieve. 2) Place a piece of parchment paper, cut to about 40cm in length, on a surface. 3) Place the king oyster mushrooms and onions on the parchment paper, then place the fish on top and spread the plum paste over it. Add more king oyster mushrooms, shiso leaves, sliced ​​tomatoes, and lemon, then drizzle with cooking sake, soy sauce, lemon juice, and sesame oil, and wrap it up. Transfer to a heat-resistant container. Make another serving the same way. 4) Heat in a microwave at 500W for 5 minutes. (If making two at the same time, heat at 500W for 7 minutes.) ▷Enjoy Chef Kozo Matsuo's flavors at home! Official Online Store GRAND CHEF MATSUO Online Shop https://grandchefmatsuo.com/ Email Newsletter Registration Available https://grandchefmatsuo.com/pages/sub... ▷Recipe Books "Chef Matsuo's Recipe Book for Those Who Have Never Been Praised for Their Cooking" (KADOKAWA) https://amzn.to/3SqAzJL "Cooking Class by Former Chef of Chez Matsuo" (KADOKAWA) https://amzn.to/3WdYwDQ ▷Biography of Kozo Matsuo Former owner-chef of the French restaurant "Chez Matsuo." Born in 1948. After working at hotels and restaurants in Japan, he studied at a hotel school in Switzerland. After working at renowned hotels and restaurants in Europe, he opened "Chez Matsuo," a standalone restaurant in Shoto, Shibuya-ku, Tokyo, in the 1980s. He retired as chairman of Chez Matsuo in 2019. ▷For comments, inquiries, or business requests: [email protected] ▷Subscribe to the channel    / @grandchefmatsuo   ▷Instagram   / grandchefmatsuo   ▷Twitter   / grandchefmatsuo   #whitefish #bakedinpaper #microwavecooking #howtomake #recipe