Cooking in a frying pan

• Grate 1 turnip and drain in a colander. Whisk the egg whites.
• 2. Put [1] and salt into a bowl and mix with a whisk.
• 3 Place the red fish and [2] on a baking sheet and wrap each portion individually.
• 4. Place three golf-bowl-sized balls of aluminum foil in the bottom of a frying pan, place a flat plate on top, and then arrange [3] on top. (This will make a simple steamer.)
• Pour hot water into the gaps between the five plates, cover and steam for 8 to 10 minutes.
• 6 Put <Seasoning A> into a pot and bring to a boil, then thicken with <Seasoning B>, which is a mixture of potato starch dissolved in water.
• 7. Place the red fish and turnip from [5] in a bowl, pour [6] over it, and garnish with mitsuba.
• * *If you have a steamer such as a bamboo steamer, you can also put the ingredients directly into the container and steam them.

Steam convection cooking

• Grate 1 turnip and drain in a colander. Whisk the egg whites.
• 2. Put [1] and salt into a bowl and mix with a whisk.
• 3. Place a baking sheet in a perforated hotel pan, place the frozen fish on top, pour in (2) around the edges, and cover.
• 4 Heat in steam mode for 10 minutes.
• 5 Put <Seasoning A> into a pot and bring to a boil, then thicken with <Seasoning B>, which is potato starch dissolved in water.
• 6. Place the red fish and turnip from [4] in a bowl, pour [5] over it, and garnish with mitsuba.
• * When cooking large quantities, please preheat the oven to a high temperature.
• * When cooking large quantities, please adjust the temperature and time accordingly.

*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.