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Simmered saury with plum


time30min

sanmaumeni

メニューコンセプト

When you combine sukiyaki sauce with pickled plums, it tastes similar to umeboshi, a traditional seasoning that has been passed down since the Edo period.

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Ingredients (for 1 person)

  • Plus Pacific saury (bone removed) 60g/1 fish
  • 27ml of sukiyaki sauce
  • 50ml water
  • 1 slice of ginger
  • 1/2 pickled plum
  • [Side dish]
  • Pickled plums

Steam convection cooking

  • 1 Mix water, sliced ​​ginger, and sukiyaki sauce.
  • 2. Place the frozen saury and pickled plums in a hotel pan in a steam convection oven, pour (1) evenly over them, cover and heat.

POINTApplication tips

  • 1Even if you don't like umeboshi, you can still enjoy them by boiling them, as the sourness disappears. If you use reduced-salt umeboshi, the saltiness will be diluted, so be sure to reduce the cooking liquid slightly.

*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.

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