Cooking in a frying pan

• 1 Peel the lotus root and cut into 7mm slices. Cut the carrot into 5mm slices and cut them into maple leaf shapes.
• 2. Boil the green beans until golden brown and cut them diagonally into 2cm pieces.
• 3. Put the seasoning liquid and ① into a pot and bring to a boil over medium heat. Add the flounder, cover with a drop lid and simmer over low to medium heat.
• 4 Place ③ in a serving dish and garnish with ②.

Steam convection cooking

• 1 Peel the lotus root and cut into 7mm slices. Cut the carrot into 5mm slices and cut them into maple leaf shapes.
• 2. Boil the green beans until golden brown and cut them diagonally into 2cm pieces.
• 3 Heat the seasoning liquid and add water-dissolved potato starch to thicken it.
• 4. Place the flounder and vegetables (lotus root, carrots) in a deep hotel pan, making sure they do not overlap.
• 5 ④ Pour 2/3 of the seasoning liquid over the entire dish.
• 6. Press down the whole thing with a thick paper towel, pour 1/3 of the seasoning liquid into the pan from the tray, make sure the seasoning liquid is evenly distributed over the paper towel, and then cover the hotel pan.
• 7 Heat in a preheated steamer on combination mode at 160°C with 100% steam for about 16 to 18 minutes.
• 8 After cooking, use a paper towel to soak the fish and vegetables in the sauce.
• * 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)"