Cooking in a frying pan

• 1. Cut the lotus root and carrot into 5mm thick chrysanthemum shapes, and cut the burdock into 3mm thick diagonal slices.
• 2. Put <Seasoning A> and [1] into a pot and boil until soft, then thicken with <Seasoning B>, a water-dissolved potato starch.
• 3Sprinkle salt and pepper on the frozen sole to season, then coat with flour.
• 4 Heat salad oil in a frying pan over medium heat and brown both sides.
• 5 Place [4] in a bowl and pour [2] over it.

Steam convection cooking

• 1. Line a hotel pan with parchment paper, season with salt and pepper, arrange the flour-coated sole on top, and spray with oil.
• 2 Place in a preheated steamer convection oven and heat on combi mode at 30% steam and 230°C for 8 to 10 minutes.
• * * Temperature and time vary depending on the model, so please check the core temperature before cooking.

*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.