Cooking in a frying pan

• 1. Cut the onion into 5mm thick slices along the grain. Separate the shimeji mushrooms. Cut the carrot into thin strips.
• 2 Put seasoning A and [1] into a pot and boil over medium heat. Once boiling, add the horse mackerel and simmer over low heat for 7 to 8 minutes.
• Place the horse mackerel in three bowls.
• 4 Add seasoning B to the pot in [2] to thicken it, then pour it over [3].

Steam convection cooking

• 1 Put <Seasoning A> into a pot and heat over medium heat. Once boiling, add <Seasoning B> to thicken, then let cool and make the sauce.
• 2. Place the horse mackerel and chopped vegetables in a hotel pan, pour 2/3 of the sauce from [1] over the entire surface, cover with a thick paper towel, and mix in the remaining sauce until it is absorbed.
• 3Preheat the steamer in combination mode.
• 4. Heat at 160°C with 100% steam for 13 to 15 minutes.

*The cooking instructions listed are approximate temperatures and times. Heating conditions vary depending on the grilling machine you use, so please be aware that even with the cooking method described, the food may burn or not be cooked through completely. Also, when cooking large quantities, the thickness of the fish, and the type of fish will affect the finished product, so please adjust the heating time and temperature when cooking.