Cooking in a frying pan

• 1. Cut the onion and carrot into 1cm cubes.
• 2 Separate the broccoli into small florets and boil.
• 3. Add salad oil and ① to a pot and fry, then add water and simmer until soft.
• 4 Add the curry roux and milk to ③ and simmer for another 5 minutes, then turn off the heat.
• 5Sprinkle salt and pepper on the Atka mackerel, coat with flour, dip in egg mixture, and coat with breadcrumbs.
• 6. Heat oil in a pan and deep fry ⑤. (Check the temperature at the center when done.)
• 7. Place rice in a bowl, top with fries (6), pour curry (4) over it and serve with (2).

Steam convection cooking

• 1Sprinkle salt and pepper on the Atka mackerel, coat with flour, dip in egg mixture, and coat with breadcrumbs.
• 2. Place ① in a hotel pan and pour oil over the top (spray oil is also OK).
• 3 Heat in a preheated steamer on combination mode at 220-230°C with 30% steam for 10-12 minutes.
• 4. Place the rice in a bowl, top with the cooked 3), pour the curry over it, and garnish with boiled broccoli.
• * Preheat the oven to a temperature 20-30°C higher.
• * The temperature and cooking time vary depending on the model, so please check the core temperature before cooking.

*The cooking instructions list the temperature and time as a guideline. Please note that the heating conditions will vary depending on the grill you use, so even with the cooking method listed, the food may burn or not be cooked through completely. Also, when cooking in large quantities, the finished product may vary depending on the thickness of the fish and the type of fish, so please adjust the heating time and temperature when cooking. *The amount is net amount. *Nutritional values ​​are calculated using the "Standard Tables of Food Composition in Japan 2020 Edition (8th Edition)"