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Salted Koji Pickled Red Fish with Yuzu Pepper Flavor


time30min

akauosiokoji

メニューコンセプト

It's easy to make using salt koji hotpot base. The popular salt koji makes the red fish softer and gives it a deeper flavor, while the yuzu pepper gives it a sharp kick.

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Ingredients (for 1 person)

  • Plus red fish (bone removed) 60g 1 piece
  • 15ml of salt koji hotpot base
  • 15ml mirin
  • 3g Yuzu pepper
  • [Side dish]
  • Yuzu

Steam convection cooking

  • 1 Mix the salt koji hotpot base, mirin, and yuzu pepper well.
  • 2. Coat the frozen red fish with (1) and arrange it on a steam convection oven tray. Spread any remaining (1) on the arranged red fish.
  • 3 Heat in a preheated steam convection oven.
  • Garnish with 4 sliced ​​yuzu.

POINTApplication tips

  • 1. If your salt koji hotpot base contains ginger, it will still taste good without the 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.

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