Cooking in a frying pan

• 1. Cut the carrots into 7mm thick slices, cut them into flower shapes, and parboil them.
• 2. Remove the stems from the shimeji mushrooms and separate them. Cut the Chinese cabbage into 3cm lengths. Cut the grilled tofu in half.
• 3. Put seasoning A into a pot and boil over medium heat. Once boiling, add the yellowtail and ②. Once cooked through, serve in a serving dish.
• 4. Thicken the remaining broth with water-dissolved potato starch (Condiment B), pour over ②, and garnish with ①'s carrots.

Steam convection cooking

• 1. Preheat the steamer to combination mode, 100% steam, and about 170°C.
• 2. Place the yellowtail, the vegetables from step 2, mushrooms, and grilled tofu in a hotel pan, cover with kitchen paper, mix in the seasoning A and stock, and heat for 15 minutes.
• 3 Once cooking is complete, remove from heat and allow the flavors to soak in.
• 4 *You can also add boiled chrysanthemum, komatsuna, etc. separately to make the dish more colorful.

*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.