Cooking in a frying pan

• 1 Peel the daikon radish and grate it.
• 2. Put the seasoning liquid and ① into a pot and bring to a boil over medium heat. Add the flounder and nameko mushrooms, cover with a drop lid and simmer over low to medium heat.
• 3 Place ② in a bowl, pour the broth over it, and sprinkle with green onions.

Steam convection cooking

• 1. Place the fish in a deep hotel pan so that it does not overlap, and pour 2/3 of the seasoning liquid, daikon radish, and nameko mushrooms over the fish so that it is not visible.
• 2 Press the entire surface with a thick paper towel to allow the remaining seasoning to soak into the towel.
• 3 Heat in a preheated steam oven on combination mode at 160°C with 100% steam for about 16 to 18 minutes.
• 4 After cooking, use paper towels to let the flavor soak in.
• * 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)"