Steam convection cooking

• 1 Peel the daikon radish, cover it with water (not included in the recipe) and parboil it over high heat for about 5 minutes.
• 2 Mix water, soy sauce, sake, sugar, and ginger.
• 3 Place the frozen yellowtail and (1) in a hotel pan in a steam convection oven, pour (2) evenly over the entire surface, cover and heat.
• Serve in 4 bowls and sprinkle with green onions.

POINTApplication tips

• 1. Parboiling the daikon radish will help the flavor penetrate more easily. Adding the yellowtail once the soup is boiling will prevent it from having an unpleasant odor.

*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.