Cooking in a frying pan

• 1. Sprinkle salt and pepper on the moka to season.
• 2. Cut the bamboo shoots into 5mm thick chrysanthemum shapes, and remove the seeds from the red, yellow, and green peppers and cut them into irregular pieces.
• 3 Heat sesame oil in a frying pan over low heat, fry the green onions and ginger until fragrant, then fry ② over medium heat, add <Seasoning A> and fry for 4 minutes, then add <Seasoning B> and thicken.
• 4 Coat ① with flour and fry in oil, then place in a bowl and pour ③ over it.

Steam convection cooking

• 1. Cut the bamboo shoots into 5mm thick chrysanthemum shapes, and remove the seeds from the red, yellow, and green peppers and cut them into irregular pieces.
• 2. Heat sesame oil in a frying pan over low heat, fry the green onions and ginger until fragrant, then fry ② over medium heat, add <Seasoning A> and fry for 4 minutes, then add <Seasoning B> and thicken.
• 3Sprinkle salt and pepper on the moka, coat with flour and place in a hotel pan.
• 4. Apply oil. (If using spray oil, spray it over the entire surface.)
• 5 Heat in a preheated steamer on combination mode at 230°C with 30% steam for about 9 to 10 minutes.
• * Preheat the steamer to a temperature 20 to 30°C higher.
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*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.