Cooking in a frying pan

• 1 [Preparation] Soak the wood ear mushrooms in water.
• 2. Cut the Chinese cabbage into 2cm wide pieces, cut the white part of the green onion diagonally into 1cm wide pieces, cut the carrot into 5mm thick half-moon slices, and remove the hard parts of the rehydrated wood ear mushrooms and cut them into bite-sized pieces.
• 3 Cut the green part of the spring onion diagonally into 3mm thick slices.
• 4. Put the vegetables from step 2, ginger, and enough water to cover in a pot and heat over medium heat. Once boiling, add the sawara and simmer for about 7 minutes. Once cooked through, place the sawara on a plate.
• 5 Add the water-dissolved potato starch mixed with the green onions, sesame oil, and seasoning B from step 2 to the pot in step 3, and heat over medium heat while stirring well.Once boiling, pour over the mackerel from step 4.

Steam convection cooking

• 1. Place the sawara in a hotel pan and heat in steam mode at 100°C and 100% humidity for 10 minutes, then serve on a plate.
• 2. Put the vegetables from step 1, ginger, and enough water to cover them in a pot, place over medium heat, and simmer until the vegetables are soft.
• 3 Add the long onion leaf tips, sesame oil, and water-dissolved potato starch mixed with <Seasoning B> to "2" and bring to a boil over medium heat.

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