Steam convection cooking

• 1. Put the vermicelli in boiling water and boil until firm, then drain and rehydrate.
• 2. Dissolve the chicken stock and kimchi in water.
• 3 Place the Chinese cabbage cut into 5cm widths in a hotel pan for a steam convection oven, place the frozen Suemoto cod and (1) on top, pour (2) evenly over the entire surface, and cover.
• 4 Heat in a preheated steam convection oven.
• 5 Top with 3cm-wide pieces of chives and white sesame seeds.

POINTApplication tips

• 1. Pre-boiling the vermicelli until it is firm makes it easier for it to absorb the broth.

*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.