Cooking in a frying pan

• 1. Cut the burdock root into thin strips. Cut the roots off the broccoli sprouts and wash them.
• 2. Put the burdock and seasoning into a pot and simmer over medium heat until boiling. Add the rockfish, cover and simmer over medium heat for 8 to 10 minutes.
• Place the rockfish and burdock root in three bowls and garnish with broccoli sprouts that have been quickly dipped in the broth.

Steam convection cooking

• 1. Cut the burdock root into thin strips. Cut the roots off the broccoli sprouts and wash them.
• 2 Bring the seasonings to a boil and add water-dissolved potato starch to thicken the mixture.
• 3. Place the burdock root in a deep hotel pan with a lid and arrange the frozen rockfish on top, making sure they do not overlap.
• 4 Pour 2/3 of the sauce from [2] over the fish, place a thick paper towel on top and press down, then pour the remaining 1/3 of the sauce over the paper towel and press down to coat the fish so that the sauce turns the color of the fish.
• 5 Cover [3] and heat in a preheated steamer on combi mode at 160-180°C with 100% steam for about 16-18 minutes.
• 6 Remove the lid and use a paper towel to coat the fillets in the sauce.
• Arrange the rockfish and burdock root in seven bowls and garnish with broccoli sprouts that have been quickly dipped in the broth.
• * Preheat the steamer to a temperature 20 to 30°C higher.
• * The temperature and cooking time vary depending on the model, so please check the core temperature before cooking.

*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.