Cooking in a frying pan

• Peel 1 turnip and cut into 3 equal lengthwise wedges.
• 2. Chop the turnip leaves and stems.
• 3 Put seasoning A and water into a pot and boil over medium heat. Once boiling, add the cod and the turnip from step 1 and simmer over low heat for about 10 minutes until the turnip is cooked through. Turn off the heat and serve in a serving dish.
• 4 Add the turnip leaves from Step 2 to the remaining broth, add the water-dissolved potato starch (Seasoning B), and heat over medium heat while stirring until thickened, then pour over Step 3.

Steam convection cooking

• 1. Preheat a convection oven to 170°C with 100% steam and combination mode. Place the Suemoto cod and the turnip from step 1 in a hotel pan, cover with kitchen paper, and mix with seasoning A and water. Heat for 15 minutes.
• 2 Once cooking is complete, remove from heat and allow the flavors to soak in.
• 3. Put the remaining broth into a pot and add the turnip leaves from step 2. Once boiling, thicken with seasoning B and serve in a serving dish. Pour over Sukemune cod and turnip.
• 4 *If there are no other warm-colored ingredients in the side dishes, you can add chopped carrots in step 3 and simmer for a nice look.

*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 fish 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.