Cooking in a frying pan

• 1 Remove the stems from the shiitake mushrooms and thinly slice them.
• 2. Bring <A> to a boil in a pot, add the frozen menuke and ①, and simmer over low to medium heat.
• 3 Cut the green onions into thin diagonal slices.
• Arrange the menuke and mushrooms in 4 bowls and garnish with ③.

Steam convection cooking

• 1 Remove the stems from the shiitake mushrooms and thinly slice them.
• 2 Cut the green onions into thin diagonal slices.
• 3. Bring <A> to a boil in a pot and thicken with water-dissolved potato starch.
• 4. Place the frozen menuke in a lidded hotel pan, making sure they do not overlap, and scatter ① on top. Pour 2/3 of ③ over the entire mixture and cover with a thick paper towel. Pour the remaining ③ over the paper towel, press down to mix well and turn the color of the sauce, then cover.
• 5 Heat in a preheated steamer on combination mode at 160-180°C with 100% steam for about 16 minutes.
• 6 After cooking, use a paper towel to coat the fish so that the flavor is absorbed evenly.
• Arrange the menuke and mushrooms in 7 bowls 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.