Cooking in a frying pan

• 1. Boil the spinach until golden brown, then place in cold water and drain. Cut the carrots into 4cm long strips, boil them, and drain.
• 2. Toss the spinach and carrots with sesame oil.
• 3. Put seasoning A and water into a pot and bring to a boil. Add the menuke and simmer over medium heat until cooked through. Serve in a serving dish.
• 4. Add the water-dissolved potato starch (Condiment B) to the broth remaining in the pot to thicken, pour over (3), and garnish with the spinach and carrots (2).

Steam convection cooking

• 1. Place the spinach in a perforated hotel pan and, after preheating, heat in steam mode at 100°C for 3 minutes. Remove and cool in a blast chiller.
• Place the carrots in a 2- hole hotel pan and heat in steam mode at 100°C for 5 minutes. Remove and cool in a blast chiller.
• 3 Combine "1" and "2" and mix with sesame oil.
• 4 Preheat a steam oven to 170°C with 100% steam and combination mode. Place the menuke in a hotel pan, cover with kitchen paper, and pour over the mixed ingredients (Seasoning A) and water. Heat for 15 minutes. Once cooked, let it cool and allow the flavor to soak in, then serve in a serving dish.
• 5. Put the remaining broth into a pot and bring to a boil. Thicken with seasoning B, pour over the menuke in a bowl, and garnish with "3".

*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.