・200 g (2 slices) swordfish
・1 tbsp. (20 g) shio-koji
・1 tbsp. (9 g) flour
・1 tsp. (4 g) Parmesan cheese, grated
1. Cut the swordfish into mouthful sizes. Then spread with shio-koji for a while. (for 1 night in a fridge is preferable.)
2. Remove the juice of the 1 with cooking paper and dress with flour and Parmesan cheese.
3. Put enough cooking oil into a frying pan over medium heat and pan-fry it. Serve immediately.