Cooking in a frying pan* or pot*

• 1. Cut the burdock root into 3cm long tubes.
• 2. Boil the green beans until golden brown, then cut them diagonally in half.
• 3. Add Seasoning A and burdock to a pot, cover and simmer over medium heat. Once boiling, simmer for 5 minutes and then add the frozen rockfish.
• 4. Simmer over low to medium heat until the burdock is soft.
• 5. Place the rockfish and burdock root from ④ into 5 bowls and garnish with ②.
• 6. Thicken the remaining broth in the pot with <Seasoning B> and pour over ⑤.

Steam convection cooking

• 1 Heat the seasonings and add <Seasoning B> to thicken them.
• 2. Boil the green beans until golden brown, then cut them diagonally in half.
• 3. Place the frozen rockfish fillets in a deep hotel pan without overlapping, and fill the gaps with burdock root cut into 3cm slices.
• 4 Pour 2/3 of the sauce from step 1 over the fish, cover the whole with a thick paper towel, pour the remaining 1/3 of the sauce over the paper, and press with your hand until the paper towel turns the color of the sauce.
• 5 Heat in a preheated steamer on combination mode at 160-180°C with 100% steam for 16-18 minutes.
• 6 After heating, use a paper towel to coat the entire surface with the flavor.
• 7. Place the rockfish and burdock root in a bowl (5), pour the broth over them, and garnish with (2).
• * 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.