recipe

Winter mullet stew with mushrooms

Comment

This cold-water mullet has its skin on, so you don't have to worry about it falling apart when cooked.

The mushroom-filled broth is thickened with water-dissolved potato starch, making it easier to eat.

Menu: Rice, miso soup (tofu, green onion), sweet potato simmered in apple juice, stir-fried eggplant

Allergens: None of the eight specific ingredients that must be listed

Ingredients [for 1 person]

Boneless winter mullet fillet: 30g (1/2)

Shiitake mushrooms: 3g

Shimeji mushrooms: 3g

Onion: 5g

Carrots: 3g

<A>

Dashi stock: 50ml

Sugar: 1/3 teaspoon

Soy sauce: 1/2 teaspoon

＜B＞

Potato starch: 0.5g Water: 1ml

How to make it

1. Cut the shiitake mushrooms in half and thinly slice them, cut the shimeji mushrooms into 1cm lengths, cut the onion into 1cm thin slices, and cut the carrot into 1cm julienne strips.

②Put A in a pot and bring to a boil, then add the cold mullet and ① and bring to a boil again, then cover with a drop lid and simmer over low heat for 5 to 6 minutes.

③ Place the cooked mullet in a bowl.

④ Add the water-dissolved potato starch (B) to the remaining broth, and once it thickens, pour it over ④.

recipe

Grilled cold-weather mullet with cheese

Comment

After coating the fish with ketchup, top with cheese and cook for about two minutes. This gives the fish a strong flavor and makes it easy to eat.

Menu: Rolls, parsley-flavored powdered potatoes, sautéed carrots

Allergens: 8 specific ingredients that must be labeled "Wheat"

Allergy precautions: Substitute rice flour or potato starch for wheat flour.

Ingredients [for 1 person]

Boneless winter mullet fillet: 30g (1/2)

Flour: 2g

Salad oil: 1.5g

<Seasonings>

Ketchup: 2g

Sauce: 1g

Pizza cheese: 3.5g

Bell pepper: 3g

How to make it

1. Coat the cold mullet with flour.

② Remove the seeds from the peppers and cut them into 2cm strips.

③ Add salad oil to a frying pan and fry ① on both sides over medium heat.

④ Add A to ③ and mix thoroughly.

⑤ Place cheese and peppers on ④, cover and steam, then transfer to a serving dish once the cheese has melted.

recipe

Sauteed cold mullet

tartar sauce

Comment

Tartar sauce goes well with sautéed cold mullet.

It is also recommended for young children who don't like fish.

Menu: Rice, tomato and mushroom soup, boiled vegetables with sweet miso sauce, fruit (kiwi)

Allergens: 8 specific ingredients that must be labeled: wheat, eggs

Allergy precautions: Substitute rice flour or potato starch for wheat flour.

Use mayonnaise dressing for people with egg allergies (such as non-egg mayonnaise), remove the boiled eggs, and increase the amount of onion.

Ingredients [for 1 person]

Boneless winter mullet fillet: 30g (1/2)

Salt: a little

Flour: 2g

Salad oil: 1.5g

<Tartar sauce>

Hard-boiled eggs: 8g

Onion: 4g

Mayonnaise: 5g

Salt: a little

Vinegar: 0.8g

Chopped parsley: a little

<Side dish>

Broccoli: 25g

How to make it

1. Sprinkle salt on the cold mullet and coat it in flour.

② Add salad oil to a frying pan and fry ① on both sides over medium heat.

3. Finely chop the onion, boil briefly and let cool. Peel the boiled eggs and roughly chop them.

④ Mix ③ with mayonnaise, vinegar, salt, and chopped parsley.

⑤ Place ② in a bowl and pour ④ over it.

product

Frozen Boneless Cold-Season Mullet Fillets, 60g (100 Select Fillets Plus) - Boneless Fish, Fillets, Seafood

Comment

◆Can be cooked while still frozen!

◆This is a specially designed product that removes odors and reduces curling.

◆The small size is perfect for school lunches at daycare centers and kindergartens, and for meals for the elderly at elderly care facilities and hospitals.