Guest Author - Sherry Van Der Elst

While yaki describes broiled or baked foods, the “foiru” in foiru yaki is actually a derivative of the Japanese pronunciation of "foil" (the Japanese, like most Asians, have difficulty pronouncing the letter “L,” particularly at the end of a word). While the dish is commonly known by this name in Japan, it's usually written as “foil yaki” on Japanese menus in the U.S.

This dish can be served with steamed rice, molded into a round mound using a ramekin or cup, and garnished with toasted sesame seeds or diced mango.


1 lb fresh fish fillets (bass, sole and red snapper are ideal), boned and skinned
1 whole boneless, skinless chicken breast, sliced lengthwise into 1/4-inch strips
2 tbsp Japanese mirin (or sweet sherry)
1 tsp soy sauce
1 tbsp vegetable oil
2 scallions, washed and finely chopped
2 tbsp sake
1 tbsp butter or margarine, melted (optional)
12 sliced almonds
1 tsp fresh ginger, peeled and grated
1 lemon, cut into 4 wedges

1. Place fish and chicken into a medium bowl and sprinkle with mirin and soy sauce. Let stand for 20 minutes, turning each piece halfway.

2. Preheat oven to 400F. Cut four pieces of tin foil into squares, approximately 12 inches to a side. Place them flat, with the shiny side up. Brush the shinier surface with oil.

3. Place 1 (or more) of the filets in the center of each oiled square. Place a portion of the chicken strips on top of each filet. Repeat the process with scallions, almonds, then ginger.

4. Sprinkle each arrangement with sake and butter.

5. Fold the foil over the top of the ingredients, then crimp the edges. Make sure to seal them tightly to keep steam and juices from escaping.

6. Places foil packages on a baking sheet, and bake for 20 minutes.

7. To serve: Place one package on each plate and garnish with a lemon wedge. For an impressive presentation, cut a large X across the top and fold back the foil to release the wonderful smell and sizzle!