Steam convection cooking

• 1 Mix mirin, soy sauce, sake, sliced ​​yuzu (for garnish), and grated yuzu peel.
• 2. Coat the frozen mahi-mahi with (1) and place them in a hotel pan in a steam convection oven. Pour any remaining (1) over the mahi-mahi.
• 3 Heat in a preheated steam convection oven.
• Arrange on 4 plates, garnish with slices of yuzu and grated daikon radish.

POINTApplication tips

• 1. If you make it without the yuzu, it becomes teriyaki.

*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.