Steam convection cooking

• 1. Add mirin, water, and salt to the sake lees, heat in the microwave (600W) for about 30 seconds to dissolve the sake lees, and let cool.
• 2 Mix in the frozen red fish (1) and arrange on a tray in a steam convection oven.
• 3 Heat in a preheated steam convection oven.
• 4 Add the hajikami.

POINTApplication tips

• 1You can also use amazake instead of sake lees to make a delicious pickle.

*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.