Cooking in a frying pan

• 1. Cut the tips of the bamboo shoots lengthwise into 8 equal parts. Cut the carrots into cherry blossom shapes.
• 2. Boil the rape blossoms until they are golden brown, then place in cold water, drain, and cut into 3cm lengths.
• 3. Put water, the vegetables from step 1, and seasoning A into a pot and bring to a boil. Add the mackerel and simmer over medium heat for about 6 minutes until cooked through. Serve in a serving dish.
• 4. Add the water-dissolved potato starch mixed with seasoning B to the broth remaining in the pot to thicken it, then pour it over the mackerel (3) and garnish with the rape blossoms (2).

Steam convection cooking

• 1. Place the carrots in a perforated hotel pan and heat in steam mode at 100°C for 5 minutes. Remove and cool in a blast chiller.
• Place the rape blossoms in a 2- hole hotel pan and heat in steam mode at 100°C for 3 minutes. Remove and cool in a blast chiller.
• 3 Set the steamer to combination mode, 100% steam, and 170°C.
• 4 Place the mackerel and boiled bamboo shoots in a hotel pan, cover with kitchen paper, mix with seasoning A and water, pour over, and cook for 15 minutes after preheating.
• 5 Once cooking is complete, let it cool slightly and allow the flavors to soak in, then place the sawara in a serving dish.
• 6. Put the remaining broth into a pot and bring to a boil. Thicken with seasoning B, pour over the mackerel in a bowl, and garnish with carrots and rape blossoms.

*The temperature and time will vary depending on the model, so please check the core temperature before cooking.