Steam convection cooking

• 1 Mix sesame oil and minced garlic.
• 2. Mix (1) with the frozen red fish.
• 3 Mix the chicken stock powder and milk and heat over medium heat for 2-3 minutes.
• 4 Place the shimeji mushrooms (with the stems removed and broken up) and the thawed and drained spinach in a hotel pan for a steam convection oven, then arrange (2) on top.
• 5 Pour (3) evenly over (4), cover and heat.

POINTApplication tips

• 1 You can also make this with bok choy or komatsuna, but it's easier to use frozen spinach.

*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.