Grilled sea bream

Slice the shiitake mushrooms into thin slices and shredded carrots. Cut the mitsuke leaves into 2cm lengths, and tear the enoki mushrooms and shimeji mushrooms vertically.

Arrange the cutlets of sea bream, make several notches at the skin, turn them over and slide the knife into a folding door.

The alphabet is blended with the entire flesh of the sea bream.

Heat 1 tsp salad oil in a frying pan, add the cut vegetables and hand-shattered grilled tofu and fry.

Once the vegetables are soft, add the beaten eggs and the beaten eggs, mix them all up and turn off the heat immediately and finish to half-boil.

Divide the fried ingredients into 4 equal parts and combine them in a snake fillet. Line the badger with aluminum foil, line up four of them in a toaster for 5 minutes, then remove them, apply an appropriate amount of Hachimi Bijin (not included in the portion) and bake for another 5 minutes.

Once it's cooked, place it on a plate and it's finished.