Cooking in a frying pan

• 1. Pour squeezed ginger juice over the shredded white fish.
• 2 Remove the core of the cabbage and boil it in boiling water for about 1 minute until it changes color.
• 3. Dip the okra in boiling water for about 30 seconds and cut into slices. Cut the cherry tomatoes into quarters.
• 4. Soak the gelatin in water, then heat to about 80°C to dissolve, then add the mentsuyu and mix.
• 5 Place the cabbage in a container, then arrange the okra, corn, and tomatoes, and sprinkle with (1).
• 6 Pour (4) into (5) and chill in the refrigerator for about an hour to harden.
• 7 *This cooking method applies to fish that has been thawed to a core temperature of 0-5°C.

POINTApplication tips

• 1. If you use ponzu sauce instead of mentsuyu, you will get a refreshing jelly. It also looks beautiful when served in a glass, with the jelly still slightly solidified and shaky.

*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.