| ‚P |
Sprinkle the mackerel with salt and let it stand for approx. 30 minutes. Then, sprinkle with sake. |
| ‚Q |
Cut the sweet potato and carrot into 5mm-thick, fan-shaped pieces. Cut the Wheat-gluten into 5mm-thick slices, and the stone parsley into 2-3cm pieces. |
| ‚R |
Strike the hard shells of the ginkgo nuts using the back of a knife to crack them. Place them in an envelope (or wrap them in paper), and heat in a microwave oven for approx. 1 minute. Remove the hard shell and thin film from each nut. |
| ‚S |
Boil the stock in a pan and season with the salt, light-colored soy sauce and mirin. Stir in the potato starch dissolved in the water to thicken the sauce. |
| ‚T |
Place the fish and carrot in a dish and cook in a steamer with boiling water over high heat for 3-4 minutes. |
| ‚U |
Add the sweet potato, ginkgo nuts and wheat-gluten to 5 and steam 4 more minutes. Sprinkle with the stone-parsley just before removing from the heat. |
| ‚V |
Pour the sauce over the dish to serve. |
