Cooking in a frying pan

• 1. Boil the green beans until golden brown, then place in cold water and cut diagonally into 2-3cm pieces.
• 2 Put the seasoning liquid into a pot and heat over medium heat.
• 3 When ② boils, add the menuke and simmer for 7 to 8 minutes.
• Serve in 4 bowls and garnish with ①.

Steam convection cooking

• 1. Boil the green beans until golden brown, then place in cold water and cut diagonally into 2-3cm pieces.
• 2 Put the seasoning liquid into a pot and heat over medium heat, then add water-dissolved potato starch to thicken it.
• 3. Place the fish in a deep hotel pan with a lid, making sure they do not overlap.
• 4 Pour 2/3 of the sauce from step 2 onto the surface of the fish, press it down with a thick paper towel to let the sauce soak in, then pour the remaining 1/3 of the sauce over the paper towel and turn the whole piece brown.
• 5. Cover and place in a steamer. Heat in combination mode at 160-180°C with 100% steam for 16-18 minutes. *Preheat thoroughly to a temperature 20-30°C higher than normal.
• Serve in 6 bowls and garnish with ①.

*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.