Cooking in a frying pan

• 1 Put A into a pot and bring to a boil, then add the gelatin and dissolve thoroughly.
• 2. Pour the jelly from step 1 into a tray and chill in the refrigerator.
• 3 Sprinkle sake on the hoki and steam in a steamer for 9 to 10 minutes.
• 4. Place the steamed hoki in a bowl and top with crumbled Tosa vinegar jelly just before serving.

Steam convection cooking

• 1 Put A into a pot and bring to a boil, then add the gelatin and dissolve thoroughly.
• 2. Pour the jelly from step 1 into a tray and chill in the refrigerator.
• 3 Sprinkle salt on the hoki and steam for about 9 minutes.
• 4. Place the steamed hoki in a bowl and top with crumbled Tosa vinegar jelly just before serving.
• 5 *If you pour the jelly on a hoki immediately after heating it, it will melt immediately.
• 6 *Hoki will not harden even if chilled in the refrigerator.
• 7 *Please refer to the instructions on the product when handling gelatin.

*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.