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Steamed red fish in sake


time30min

akauosakamushi

メニューコンセプト

A Japanese-style dish with an elegant taste. Healthy dishes made without oil and low in salt.

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Ingredients (for 1 person)

  • Plus red fish (bone removed) 60g 1 piece
  • 1 slice of ginger
  • 2g kelp
  • 30ml of sake
  • 30g Maitake mushrooms
  • 30g Enoki mushrooms
  • [Side dish]
  • Grated daikon radish
  • Ponzu sauce
  • Mitsuba

Steam convection cooking

  • 1 Place slices of kelp and ginger in a hotel pan in a steam convection oven and arrange the frozen red fish on top.
  • 2 Place the maitake mushrooms and enoki mushrooms on top of (1), sprinkle sake evenly over the red fish, and cover.
  • 3 Heat in a preheated steam convection oven.
  • 4. Pour ponzu sauce over the grated daikon radish and garnish with mitsuba.

POINTApplication tips

  • 1It also goes well with condiments such as chili peppers and yuzu pepper.

*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.

栄養価（1人分）

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