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Grilled Spanish mackerel with yuzu pepper


time30min

sawarayuzukosyou

メニューコンセプト

Simply grill it with our professional-grade yuzu kosho sauce without thawing it from frozen. The aroma of yuzu kosho adds a nice accent, making it easy to make and delicious even when cold.

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Ingredients (for 1 person)

  • Plus Sawara (bone removed) 60g 1 piece
  • Yuzu pepper sauce 25ml
  • 20ml water
  • [Side dish]
  • Yuzu

Steam convection cooking

  • 1 Mix the water and yuzu pepper sauce well.
  • 2. Coat the frozen sawara with (1) and arrange it on a tray in a steam convection oven. Spread the remaining (1) on the arranged sawara and heat.
  • 3. Garnish with sliced ​​yuzu.

POINTApplication tips

  • 1. Because the sauce will boil down as it is being heated from frozen, please dilute it with water. Cook slowly over a low temperature.

*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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