Ingredients - 2 hearty servings

(for large size “Fukkura-san”) 

14 oz  sole filets, cut each filet into 3-4 pieces

salt and pepper to taste

1 clove  garlic, thinly sliced

8 oz mixed mushrooms (such as enoki, shiitake, shimeji, etc.)

3-4 oz  haricot vert or green beans

1  shallot, thinly sliced

1 tablespoon  sake

1 tablespoon  smoked soy sauce (you can substitute with regular soy sauce)

1 tablespoon  butter

some cilantro

some chunky la-yu (or commercial hot sesame oil)

some extra smoked soy sauce

 

 Procedure

1. 1.Lightly season the fish with salt and pepper.  Set aside.
   

2. 2.Set two large pieces of aluminum foil on a work surface.  On a center of each foil, spread half amount of garlic, mushrooms, and fish (pile on top of each other).  Add the half amount of haricot vert on the side.  Top the fish with half amount of shallot.
   

3. 3.Drizzle half amount of each sake and smoked soy sauce, and drop half amount of butter (break in to smaller pieces by hands) on the top.
   

4. 4.Wrap each foil (make sure there is no open end) carefully.  Set both foil wraps in Fukkura-san.  Cover.
   

5. 5.Set Fukkura-san over medium+ heat and cook for 8-10 minutes.  (If you are not sure of the doneness, carefully open one wrap to check.  If it’s undercooked, wrap it again and cook longer.)
   

6. 6.Transfer the foil wraps into individual plates.  Open and garnish with cilantro, la-yu, and extra smoked soy sauce.