Cooking in a frying pan

• 1 Grill the mackerel until golden brown on both sides, cooking all the way through to the center.
• 2 Boil the broccoli until golden brown, then drain in a colander.
• 3 Remove the seeds from the umeboshi and chop them finely.
• 4. Put "3", mayonnaise, and mirin into a bowl and mix well.
• 5. Place the grilled mackerel on a plate, drizzle with the plum mayonnaise (step 4), and garnish with broccoli.

Steam convection cooking

• 1. Bake the mackerel in a preheated steamer for 9-10 minutes. Combination mode/230℃, steam 30%
• Place the broccoli in a 2- hole hotel pan and, after preheating, heat in steam mode at 100°C for 3 minutes. Remove and cool in a blast chiller.
• 3. Put the plum paste, mayonnaise, and mirin into a bowl and mix well.
• Place the grilled mackerel on four plates, drizzle with plum mayonnaise, and garnish with broccoli.
• 5 *If you are making a large amount, use pickled plum paste.
• 6 *When cooking large quantities, preheat the oven to a higher temperature.

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