Cooking in a frying pan

• 1. Cut the deep-fried tofu into bite-sized pieces.
• 2. Boil the broccoli until golden brown and drain in a colander.
• 3. Put seasoning A into a pot and bring to a boil. Add the rockfish and seasoning (1) and simmer for 6-7 minutes. Then arrange on a plate with the broccoli (2).
• 4. Add the water-dissolved potato starch mixed with seasoning B to the broth remaining in the pot to thicken it, then pour it over step 3.

Steam convection cooking

• 1. Place the broccoli in a perforated hotel pan and heat in steam mode at 100°C for 5 minutes. Remove and cool in a blast chiller.
• 2. Heat the convection oven to combination mode, 100% steam, and 170°C. Place the rockfish and deep-fried tofu in a hotel pan, cover with kitchen paper, add seasoning A, mix well, and cook for 15 minutes after preheating.
• 3 Once cooking is complete, let the rockfish cool slightly and allow the flavors to soak in, then place it on a plate.
• 4. Put the remaining broth into a pot and bring to a boil. Thicken with seasoning B and pour over the rockfish and broccoli in a bowl.

*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.