Grilled sea bream

Thinly slice the shiitake mushrooms and julienne the carrots. Cut the mitsuba into 2cm lengths, and split the enoki mushrooms and shimeji mushrooms lengthwise

Arrange the sea bream fillets and make several cuts in the skin, then turn them over and slide the knife through to open them like a folding screen

Rub the Happomi Bijin all over the sea bream

Heat 1 teaspoon of salad oil in a frying pan, add the chopped vegetables and shredded grilled tofu and stir-fry

Once the vegetables have softened, add [A] and the beaten eggs and mix roughly. Immediately turn off the heat and cook until half-cooked

Divide the stir-fried ingredients into 4 equal parts and arrange them together with the sea bream fillets to cover. Place aluminum foil on a baking tray, arrange 4 pieces side by side, and bake in the toaster for 5 minutes. Remove from the oven, spread with an appropriate amount of Happomibijin (not included in the recipe), and bake for a further 5 minutes

Once cooked through, arrange on a plate and serve