Steam convection cooking

• 1. Heat the mirin, water, sake lees, and salt in the microwave (600W) for about 30 seconds to dissolve the sake lees.
• 2. Wrap the frozen codfish in (1) and arrange them on a steam convection oven tray. Spread any remaining (1) over the arranged codfish.
• 3 Heat in a preheated steam convection oven.
• 4. If desired, place (3) on a plate lined with orchid leaves and garnish with fresh ginger.

POINTApplication tips

• 1It burns easily, so cook it slowly at 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.