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Salmon and Mushrooms Parcel This is kind of a scenario or a memo for my cooking instruction and not a recipe. I'd like to instruct like these while cooking. Could anyone correct my mistakes? Today, we are going to make a seafood dish called "Sake to Kinoko no Tsutsumi-yaki". Sake means salmon in Japanese and kinoko means mushroom. Salmon is the most popular fish and its consumption is the highest among fishes in Japan. Although salmon always appears on the market, the best season is autumn because they are the fattiest in this season. There are salted salmon and unsalted salmon but we'll use unsalted salmon today. Sprinkle salt on salmon filets and let them rest for about 10 minutes. In the meantime, we’ll prepare mushrooms. There are many kinds of Japanese mushrooms. It’s said that Japan has approximately 200 kinds of eatable mushrooms, and today, I brought 5 kinds of very common mushrooms shitake, shimeji, enokidake, maitake, eringi. You can get them anytime at any supermarkets but the best season of Japanese mushrooms is also autumn. Actually, the king of Japanese mushrooms is matsutake and it only appears in autumn. The smell of matsutake is amazing! But It’s too expensive to use for daily meals. Cut off the stems of the shitake and slice the caps into thin strips 5 mm thick. Cut off the bits from the base of the shimeji and separate the bunch into bite size pieces. Cut off the bits from the base of the maitake and separate the bunch into bit size pieces as same as shimeji. Cut off one-thirds from the bottom of enokidake and cut it in half. Separate the bunch into small bundles. Cut off the bits from the base of the eringi and tear it into small pieces. Slice the onion. Place a baking paper. Place a fillet of salmon skin-side down on the paper. Arrange onion, mushrooms around the salmon. I also prepared Momiji shaped carrots and ginkgo nuts. Place 5g of butter on the top. And wrap all of them with paper. Lay the parcels in a frying pan and put on the lid. Bake them for about 13 minutes with low heat. Transfer the parcels to the plate and open them when you eat it. Any corrections from native English speakers are appreciated!

Corrections · 5

1

Today, we are going to make a seafood dish called "Sake to Kinoko no Tsutsumi-yaki". Sake means salmon in Japanese, and kinoko means mushroom.

Salmon is the most consumed fish in Japan (For elegance, I would merely say salmon is the most consumed fish; that fact implies its popularity). Although salmon appears perennially at the market, it's best bought in autumn when at its fattiest (less awkward). Salmon is available both salted and unsalted, but we'll use unsalted salmon today.

Sprinkle salt on salmon filets and let them rest for about 10 minutes.
In the meantime, we’ll prepare the mushrooms. (Keep the same voice — be careful about slipping from second person mandate to first person plural)

There are many kinds of Japanese mushrooms. It’s said that Japan has approximately 200 kinds of edible mushrooms. Today, I brought five kinds of very common mushrooms: shitake, shimeji, enokidake, maitake, and eringi. You can get them anytime at any supermarket, but the best season for Japanese mushrooms is also autumn.

Actually, the king of Japanese mushrooms is matsutake, and it only appears in autumn. The smell of matsutake is amazing! (What's it smell like?) But It’s too expensive to use for daily meals.

Cut off the stems of the shitake and slice the caps into thin strips 5 mm thick.
Cut off the bits (What bits? What do they look like?) from the base of the shimeji and separate the bunch into bite-size pieces.
Cut off the bits from the base of the maitake and separate the bunch into bite-size pieces, as with the shimeji.
Cut off the bottom third of enokidake and cut the remaining part in half. Separate the bunch into small bundles.
Cut off the bits from the base of the eringi and tear it into small pieces.
Slice the onion (How?).
Prepare a sheet of baking paper (how big?). Place a fillet of salmon skin-side down on the paper (In the middle? At one end?). Arrange the onion and mushrooms around the salmon. I also prepared Momiji-shaped carrots and ginkgo nuts. (Do these go in, too?)
Place 5g of butter on the top (of the salmon?). Wrap all of them with paper. (How do I fold it?)
Lay the parcels into an oven-safe frying pan and put on the lid. Bake them for about 13 minutes on low heat.
Transfer the parcels to a plate and open them when served.

1

Salmon and Mushrooms Parcel

This is kind of a scenario or a memo for my cooking instruction and not a recipe. I'd like to instruct like these while cooking. Could anyone correct my mistakes?

Today, we are going to make a seafood dish called "Sake to Kinoko no Tsutsumi-yaki". Sake means salmon in Japanese and kinoko means mushroom.

Salmon is the most popular fish and its consumption is the highest among fishes in Japan. ( you could consider something like "Salmon is the highest consumed fish in Japan" but really, saying that "Salmon is the most popular fish in Japan" already suggests that it would be eaten the most as well and is probably all you would need to say) Although salmon always appears on the market, (something like "although you can buy salmon year-round, the best season is autumn because they are the fattiest)the best season is autumn because they are the fattiest in this season. There are both salted salmon and unsalted salmon but we'll be using unsalted salmon today.

Sprinkle salt on the salmon filets and let them rest for about 10 minutes.
In the meantime, we’ll prepare the mushrooms.
There are many kinds of Japanese mushrooms. It’s said that Japan has approximately 200 kinds of edible mushrooms, and today I brought 5 kinds of very common mushrooms: shitake, shimeji, enokidake, maitake, eringi. You can get them anytime at any supermarkets but the best season of Japanese mushrooms is also autumn.
Actually, the king of Japanese mushrooms is matsutake and it only appears in autumn. The smell of matsutake is amazing! But it’s too expensive to use for daily meals.

Cut off the stems of the shitake and slice the caps into thin strips 5 mm thick.
Cut off the bits from the base of the shimeji and separate the bunch into bite size pieces.
Cut off the bits from the base of the maitake and separate the bunch into bit size pieces as same as shimeji.
Cut off one-thirds from the bottom of enokidake and cut it in half. Separate the bunch into small bundles.
Cut off the bits from the base of the eringi and tear it into small pieces.
Slice the onion.
Place a baking paper. Place a fillet of salmon skin-side down on the paper. Arrange onion and mushrooms around the salmon. I also prepared Momiji (perhaps explain what this means) shaped carrots and ginkgo nuts.
Place 5g of butter on the top and wrap all of them with paper.
Lay the parcels in a frying pan and put on the lid. Bake them for about 13 minutes with low heat.
Transfer the parcels to the plate and open them when you are ready to eat it.

Any corrections from native English speakers are appreciated!


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