Cooking in a frying pan

• 1. Cut the potatoes into 1.5cm cubes. Cut the carrots into 5mm thick chrysanthemum shapes.
• 2. Boil the bok choy and chop into pieces about 1cm long.
• 3. Put the seasoning liquid and [1] into a pot, bring to a boil, add the cod and simmer until the carrots are soft.
• 4 Place [3] in a bowl and garnish with the bok choy [2].

Steam convection cooking

• 1. Put the seasoning liquid into a pot, bring to a boil, then add water-dissolved potato starch to thicken the liquid.
• 2. Cut the potatoes into 1.5cm cubes. Cut the carrots into 5mm thick chrysanthemum shapes.
• 3 Boil the bok choy and chop into pieces about 1cm long.
• 4 Place the frozen Suemoto cod and [2] in a deep hotel pan with a lid, pour 2/3 of the sauce from [1] over the entire surface, cover with a thick paper towel, pour the remaining 1/3 of the sauce over the paper towel, spread the sauce evenly over the entire surface, and then cover.
• 5 Heat in a preheated steamer in combination mode at 160-180°C with 100% steam for 16-18 minutes.
• 6 After heating, place [5] in a serving dish and garnish with [3] bok choy.
• * Preheat the steamer to a temperature 20 to 30°C higher.
• * The temperature and cooking 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.