Cooking in a frying pan

• 1 Remove the stems from the shimeji mushrooms and loosen them.
• 2. Sprinkle salt and pepper on the menuke.
• 3. Add olive oil and garlic to a frying pan and fry over medium heat. When the aroma comes out, add the menuke, peeled shrimp, clams and shimeji mushrooms, add water, cover and steam over medium heat until the menuke is cooked through, then serve on a plate.
• 4. Add the water-dissolved potato starch (Seasoning B) to the remaining broth, mix well, and place over medium heat. Once thickened, add to "3" and sprinkle with parsley.

Steam convection cooking

• 1. Place the fish in a hotel pan, sprinkle with salt and pepper, scatter with garlic, drizzle with olive oil, and bake in a convection oven on combi mode with 100% steam and 170°C for 15 minutes.
• 2. Put the peeled shrimp, clams, shimeji mushrooms, and water into a pot and boil over medium heat. Simmer for 5 minutes, then add seasoning B and mix well. Once thickened, pour over the menuke and sprinkle with parsley.

*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.