Cooking in a frying pan

• 1. Cut the deep-fried tofu into bite-sized pieces. Cut the carrots into a maple leaf shape.
• 2. Boil the spinach, place in cold water and cut into 3cm pieces.
• 3 Put <Seasoning A> into a pot and bring to a boil, then add the flounder, deep-fried tofu and carrots, and once boiling, simmer over low heat for 10 minutes.
• 4. Place [3] in a serving dish.
• 5. Thicken the remaining sauce in the pot with water-dissolved potato starch (Condiment B), pour over [4], and garnish with the spinach ([2]).

Steam convection cooking

• 1. Preheat the steamer to combination mode, 100% steam, and 170°C.
• 2. Place the flounder, deep-fried tofu, and carrots in a hotel pan, pour the <Seasoning A> mixture over them, and heat in a preheated convection oven in combination mode at 100% steam and 170°C for 15 minutes.
• 3 Once cooking is complete, let it cool slightly and allow the flavors to soak in, then serve in a serving dish.
• 4. Put the remaining broth into a pot and bring to a boil. Thicken with seasoning B and pour over the flounder in a serving dish.

*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.