Cooking in a frying pan

• 1. Sprinkle shio-koji on the swordfish and set aside.
• 2. Steam the swordfish in a steamer for 7 to 8 minutes.
• 3. Put A into a pot and bring to a boil, then thicken with B, which is potato starch dissolved in water.
• 4 Place the swordfish in a bowl and pour the sauce from step 3 over it.

Steam convection cooking

• 1. Sprinkle shio-koji on the swordfish and set aside.
• 2. Line a perforated hotel pan with parchment paper, arrange the marlin from step 1, and heat in steam mode for 7 to 8 minutes.
• 3. Put A into a pot and bring to a boil, then thicken with B, which is potato starch dissolved in water.
• 4 Place the swordfish in a bowl and pour the sauce from step 3 over it.
• 5 *Please note that the salt content of shio koji varies depending on the manufacturer.
• 6 *The salt koji prevents the swordfish from becoming tough.
• 7 *Pour the thickened sauce made with potato starch over the fish to prevent it from drying out and becoming hard between the time it is served and when you eat 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.