Cooking in a frying pan

• 1Sprinkle salt and pepper on the mackerel.
• 2. Cut the onion into 5mm wide strips along the grain and then cut in half lengthwise. Cut the carrot into thin chrysanthemum-shaped slices. Cut the cabbage into roughly 2cm cubes.
• 3 Add salad oil to a frying pan and fry the onion and carrot over medium heat until softened, then add the butter and flour and fry, being careful not to burn.
• 4 Add the cabbage to "3" and once it has softened, add the granulated consommé and milk. Once it has thickened, season with salt and pepper.
• 5. Dust “1” with flour.
• 6. Heat salad oil in a frying pan over medium heat and fry "5" on both sides.
• 7. Place "4" in a serving bowl, top with "6" and sprinkle with parsley.

Steam convection cooking

• 1. Sprinkle salt and pepper on the mackerel and coat with flour.
• 2. Line a hotel pan with parchment paper, arrange the sawara (saury) from step 1, spray with oil, and bake in a preheated oven in combi mode (steam 30%) at 230°C for 8 to 10 minutes.

*The cooking instructions listed are approximate temperatures and times. Heating conditions vary depending on the oven you use, so please adjust the heating time and temperature accordingly.