Cooking in a frying pan

• 1. Thaw slightly, cut into bite-sized pieces, and coat with potato starch.
• 2. Cut the eggplant and lotus root into bite-sized pieces.
• 3. Fry the pink salmon (1) and vegetables (2) in oil.
• 4. Grate the daikon radish. Put A into a pot, heat it up, and add the drained grated daikon radish.
• 5. Place the fried pink salmon and vegetables in a bowl, pour the shaved ice sauce (step 4) over it, and top with chopped mitsuba.

Steam convection cooking

• 1. Coat the frozen pink salmon with potato starch without cutting it.
• 2. Place "1" in a hotel pan and pour oil over the entire surface. (Using a wavy hotel pan will enhance the fried texture.)
• 3 Place "2" in a preheated oven and bake in combi mode at 230°C (30% steam) for 8 to 10 minutes.
• 4 *You can also add grated daikon radish, heat it up and pour A over it.
• 5 *It is easy to use a plastic bag to coat frozen fish in potato starch.
• 6 *It will be less work if you coat the pink salmon in potato starch and fry it while it is still frozen, without cutting it.

*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.