Cooking in a frying pan

• 1 Cut the daikon radish into half-moon slices 1cm thick.
• 2. Boil the green beans until golden brown, then place in cold water, drain and cut into 3cm pieces.
• 3 Put seasoning A into a bowl, add a small amount of water and dissolve the miso. Once everything is mixed, add the remaining water and mix.
• 4. Put "1" and "3" into a pot and bring to a boil. Add the salmon and simmer until the radish is soft, then serve in a serving dish.
• 5. Add the water-dissolved potato starch (Condiment B) to the remaining broth from the pot (4) in a saucepan to thicken it, pour it over the salmon, and garnish with the green beans (2).

Steam convection cooking

• 1. Add <Seasoning A> and a small amount of water to a pot and dissolve the miso thoroughly. Once mixed, add the remaining water and heat. Add <Seasoning B>, water-dissolved potato starch, to thicken the mixture and allow to cool.
• 2. Arrange the frozen fillets and daikon radish in a deep hotel pan, making sure they do not overlap.
• 3 Pour 2/3 of the sauce from step ① over the entire dish.
• 4. Cover the fish and radish with thick kitchen paper so that they are not visible.
• 5 Pour the remaining sauce from step ① over step ④, mix well, and then cover.
• 6. Preheat the convection oven to a temperature 20 to 30°C higher than the heating temperature (160°C).
• 7. Set the steamer to 160°C and 100% steam for 13 to 15 minutes.
• 8 After cooking, use a paper towel to coat the fish in the sauce, remove from heat, and serve.

*Since frozen fish will be used, heat the food in the steam convection oven in combination mode at a temperature 20-30°C higher than the set temperature. *The temperature and time will vary depending on the model, so please check the core temperature before cooking.