Steam convection cooking

• 1 Mix all the seasonings together.
• 2. Coat the frozen yellowtail with (1) and place in a hotel pan in a steam convection oven. Pour the remaining (1) evenly over the arranged yellowtail, cover and heat.
• Arrange into 3 serving bowls and garnish with chopped ginger.

POINTApplication tips

• 1. The saltiness of shio koji varies depending on the manufacturer. Adjust the balance of sweetness with mirin. We use a lot of mirin to add saltiness and sourness to the umeboshi. Adjust to your taste.

*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.