Cooking in a frying pan

• 1 Remove the stones from the shimeji mushrooms and loosen them.
• 2. Soak the wakame in water and squeeze out the water.
• 3. Put the contents in a pot and bring to a boil over medium heat. Add the alfonsino and ① and simmer for 6-7 minutes, then serve in a serving dish.
• 4 Add the wakame seaweed to the broth remaining in the pot from step ③ and bring to a boil. Spread it on a tray, let it cool without changing color, and then serve it in the bowl from step ③.

Steam convection cooking

• 1. Preheat the steamer to combination mode, 100% steam, and 170°C.
• 2. Arrange the alfonsino and shimeji mushrooms in a hotel pan, pour 2/3 of the seasoning over the entire surface, cover the entire surface with a thick paper towel, pour the remaining 1/3 of the seasoning over, and turn the paper towel brown.
• 3. Heat in a preheated oven for 15 minutes. Once heated, let cool slightly and allow the flavors to soak in before serving.
• 4. Put the remaining broth into a pot, bring to a boil, add the wakame seaweed, and when it changes color, quickly spread it on a tray and let it cool to prevent the color from changing, then serve it with the alfonsino in a serving dish.
• 5 *The temperature and cooking time will 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)"