recipe

Cod Acquapazza Style

Comment

Mild cod steamed with red and green vegetables makes a great fish dish for Christmas.

Menu: Ketchup rice, pumpkin salad, eggless shortcake

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

Ingredients [for 1 person]

Plusmini Sukemune cod fillet (bone removed): 30g

Cod: 30g

Salt: 0.2g

Cherry tomatoes: 3

Broccoli: 25g

Onion: 15g

Olive oil: 2g

Garlic (grated): 0.2g

A

Ketchup: 1g

Granulated consommé: 0.3g

a little salt

How to make it

1. Sprinkle salt on the cod.

② Divide the broccoli into small florets and boil in salted water.

③Slice the onion thinly along the grain.

4. Add olive oil to a frying pan, add garlic and onion, and fry until the onion becomes translucent, then mix in A.

⑤ Place the cod, cherry tomatoes, and broccoli on ④, cover, and steam.

⑥Once the cod is cooked, arrange it in a colorful manner on a plate.

recipe

Cod with egg

Comment

Cod and mushrooms covered in fluffy egg have a sweet and spicy Japanese flavor that goes well with rice.

This is a fish recipe that you can make with confidence because it uses boneless fillets.

Menu: Miso soup (wakame seaweed, turnip), sesame-dressed taro, green vegetables dressed with seaweed

Allergens: 8 specific ingredients that must be labeled Eggs

Allergy prevention: Mash the pumpkin, dilute it with dashi stock, and lightly mix it in place of the egg yolk.

Ingredients [for 1 person]

Plusmini Sukemune cod fillet (bone removed): 30g

Eggs: 20g

Shimeji mushrooms: 10g

Carrots: 5g

Onion: 5g

Green onion: 0.5g

A

Dashi stock: 50g

Soy sauce: 2g

Sugar: 1g

Mirin: 0.5g

How to make it

1. Loosen the shimeji mushrooms. Julienne the carrots. Thinly slice the onions along the grain.

Cut the green onions into small pieces.

② Put A, carrots, shiitake mushrooms, and onions into a frying pan and heat over medium heat.

③When ② comes to a boil, add the cod and simmer.

④ Pour the beaten eggs over ③, sprinkle with green onions, cover and steam, then serve.

recipe

Cod and Chinese cabbage stewed in cream sauce

Comment

The Chinese cabbage, softly simmered in milk, and the mild-tasting cod are a perfect match.

If you grill the cod separately, the meat will not fall apart when you serve it.

Menu: Brown sugar bread, butter-fried green peppers and carrots, fruit (orange)

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

Allergy prevention: Replace wheat flour with rice flour or potato starch when cooking.

Please substitute soy milk for the milk when cooking.

Ingredients [for 1 person]

Plusmini Sukemune cod fillet (bone removed): 30g

Salt: 0.2g flour

salad oil Chinese cabbage: 30g (1cm)

Onion: 15g (5mm wedges)

Bacon: 3g (1cm width)

Water: 40ml

Granulated consommé: 0.5g

Milk: 30g

Salt: a little

How to make it

1. Cut the Chinese cabbage into 2cm cubes. Cut the onion into 5mm wide wedges and the bacon into 1cm wide pieces.

② Put the vegetables, water, and granulated consommé into a pot and simmer until soft, then season with salt.

③ Add the milk and, just before it boils, add the water-dissolved potato starch to thicken.

4. Sprinkle salt on the cod, coat with flour and fry in salad oil on both sides until cooked through.

⑤Place ③ in a bowl and top with ④.

product

Frozen, boneless, filleted cod, 30g (Pakupaku Fillet 100 Selections Plus Mini), boneless fish, filleted seafood

Comment

◆This product comes in a pack of 300g (30g x 10 sheets).

This is the most familiar autumn flavor to Japanese people. We use carefully selected red grade salmon with the most fresh flesh. It can be used in a wide variety of dishes, such as grilled fish, hot pot, fried dishes, and meunière, adding a colorful touch.

◆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.