Cooking in a frying pan

• 1. Cut the konjac into 7mm thick slices to make the reins. Cut the carrots into plum shapes.
• 2. Boil the snow peas, place in cold water and cut into 3cm pieces.
• 3 Put <Seasoning A> into a pot and bring to a boil, then add the silver cod and konjac, and once boiling, simmer over medium heat for 7 to 8 minutes.
• 4. Place [3] in a serving dish.
• 5. Thicken the remaining sauce in the pot with water-dissolved potato starch (Condiment B), pour over [4], and garnish with the snow peas (2).

Steam convection cooking

• 1. Preheat the steamer to combination mode, 100% steam, and 170°C.
• 2. Place the alfonsino and shimeji mushrooms in a hotel pan, pour 2/3 of the seasoning A over the entire surface, cover the entire surface with thick paper towels, pour the remaining 1/3 of the seasoning A over them, and turn the paper the color of the seasoning.
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• 3 Preheat the oven to 170°C (170°C) in combination mode with 100% steam for 15 minutes. After heating is complete, let it cool slightly and serve in a serving dish.
• 4. Put the remaining broth into a pot and thicken with the water-dissolved potato starch (Seasoning B).

*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.