Steam convection cooking

• 1 Mix the shio koji and mirin well.
• 2. Coat the frozen mackerel with the shio koji sauce and arrange them on a steam convection oven tray. Spread the remaining sauce on top.
• 3 Heat in a preheated steam convection oven at 220°C with 30% steam for 8 to 9 minutes.

POINTApplication tips

• 1It burns easily, so bake it slowly at a low temperature while adding moisture.

*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.