Pasteurized mochizu

Cut the swaragi fillets in half, sprinkle a small amount of salt (not included), and then bake half of them in a toaster for about 3 minutes. Cut the takuan into shredded pieces.

Place half of the takuan bean paste on top of the grilled salmon, place shabu-shabu mochi in hot water, cover with the remaining 2 slices of salmonella and bake in a toaster.

Once the saury on top has been cooked about halfway through, remove it, place the cheese on top, apply an appropriate amount of mirin soy sauce on the surface of the cheese, and bake it even more until the cheese melts.

Once the cheese has melted, remove from the toaster and pour in mirin soy sauce again to finish off.