Steam convection cooking

• 1. Grate the yuzu peel. Mix A well.
• 2. Soak in sauce A for about 5 minutes.
• 3Preheat the steamer convection oven.
• 4 Place the fish in a hotel pan and bake at 220-230°C, combi mode with 30% steam, for 7-8 minutes, keeping an eye on it.

*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.