Chilled and ready · Heat in hot water for 9 minutes
Crafted by a Japanese-cuisine chef with 20+ years’ experience
High-protein choices for fitness and balanced eating
保留主厨 42°C 蒸烤箱做法，同时说明家用蒸锅如何做成全熟版本，并以鱼肉中心温度判断熟度。
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