Steam convection cooking

• 1. Lightly coat the frozen red fish with potato starch and heat in a preheated steam convection oven.
• 2. Put the white dashi, water, sake, and sliced ​​ginger into a pot, bring to a boil over high heat, then add (1).
• 3 Bring to a boil again over high heat, then reduce the heat and simmer over low heat for 12 to 15 minutes, skimming off any scum.
• 4. Garnish with chopped green onions and thinly sliced ​​yuzu peel.

POINTApplication tips

• 1. If the soup is lukewarm when you add the fish, it will have a fishy smell. Make sure to bring it to a boil.

*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.