Please use the rough pencil storyboard as a visual reference only. The storyboard is for composition

Please use the rough pencil storyboard as a visual reference only. The storyboard is for composition, camera angles, hand movements, ingredient placement, and cooking continuity only. Convert the final video into a high-quality, full-color Japanese 2D animation cooking video. Do not retain the black-and-white pencil-sketch look in the finished video. Generate a 15-second, 16:9 horizontal video, Japanese 2D animation cooking video, showing the process of making golden Aji fried fish cutlets. Make the cooking process itself the sole protagonist. Start from the first actual cooking step; do not show the finished dish at the beginning. All 12 scenes must be different cooking steps. Scenes 1 through 11 are limited to cooking steps, preparation, heating, tool preparation, or atmospheric deep-focus shots. Only Scene 12 shows the finished dish. No repeated plating shots, no repeated different angles of the finished dish. Video style: Full-color, high-quality Japanese 2D animation cooking video. Warm kitchen lighting, clean hand-drawn animation style, delicate panko breadcrumb texture, sauce gloss, steam, oil bubbles, hot white fish cross-sections, and a strong ASMR feel. No live action, no photorealistic rendering, no 3D CGI, no game-style graphics. 16:9 horizontal cinematography style: Cinematic, dynamic compositions. Wide kitchen-counter views, clear compositions showing the relationships between hands, tools, and ingredients, angled overhead shots, low angles of the frying pan, short macro flavor close-ups, and smooth push-in shots. Editing should be fast and rhythmic, but do not speed up the cooking actions themselves. No time-lapse cooking style. All actions must be easy to read, physically natural, and continuous with the previous scene. Scene 1, 0.0–1.0 sec: On a stable cutting board, place an opened raw Aji fish, with a hand sprinkling salt. Fine salt grains fall onto the fish's surface. A wide, slightly oblique 45-degree kitchen-counter composition with tools partly visible around it. This is the first cooking step, not the finished dish. Scene 2, 1.0–2.0 sec: Gently press the fish's surface with kitchen paper to remove moisture. The fish becomes dry and ready for breading. Direct overhead view clearly showing hand, cutting board, paper towel, and fish. Scene 3, 2.0–3.0 sec: On a tray, lightly dust the fish with cake flour. The surface is covered with a thin white flour layer. In warm light, the powder scatters faintly. Medium-wide horizontal angle. Scene 4, 3.0–4.0 sec: Using cooking chopsticks, dip the floured fish into beaten egg. The egg clings to the flour-coated surface and drips naturally. Slightly angled overhead view clearly showing the bowl, chopsticks, and the fish's movement. Scene 5, 4.0–5.5 sec: Place the fish onto panko breadcrumbs and gently press with hands to coat it evenly with coarse crumbs. The fish is now fully breaded and ready for frying. Wide overhead view showing the breadcrumb tray and both hands. Scene 6, 5.5–7.0 sec: A meaningful, cinematic deep-focus shot. A blue gas flame ignites beneath the frying pan, and heat shimmer begins to appear on the oil surface. The background is a simple kitchen, with a rack-focus effect shifting from the flame to the oil surface. Scene 7, 7.0–8.5 sec: Using tongs, gently lower the breaded fish into the hot oil. Do not let bare hands approach the hot oil. Fine bubbles burst from the edges where the breading contacts the oil. A lower medium-close angle clearly showing the relationship between hand, tongs, and oil surface. Scene 8, 8.5–10.0 sec: Important flavor moment. Oil bubbles vigorously surround the fish, and the white panko coating begins to turn pale golden. Use a macro close-up to show the bubbles and the crispy texture of the breading, along with oil sheen and heat shimmer. Scene 9, 10.0–11.5 sec: Using tongs, flip the fish. The underside is now a clean golden color, while the other side submerges into the oil. Dynamic angled overhead view showing safe tool handling. The golden color develops naturally from the contact surface. Scene 10, 11.5–12.5 sec: Lift the fried fish from the oil and place it onto a wire rack. Excess oil drips down naturally. A medium-wide hand-shot showing the rack, tray, pan edge, and the golden Aji fried cutlet. Scene 11, 12.5–14.0 sec: Place the Aji fried cutlet on a cutting board and make a single cut with a kitchen knife. The breading cracks open with a crisp sound, revealing a hot white fish cross-section. Steam rises upward. The knife angle is natural and safe, the cutting board is stable, and the ingredient does not lift off the board. Scene 12, 14.0–15.0 sec: Show the finished dish in this scene only. The golden Aji fried cutlet is plated with its cross-section visible. A thin dark sauce drips over the breading, creating gloss. Steam rises upward within the frame. Use a short cinematic push-in to strongly present the crispy breading, sauce gloss, and hot white fish—a powerful food money-shot composition. Prohibited items: No subtitles, no text, no captions, no title text, no logos, no watermarks, no narration, no dialogue, no BGM, no characters eating, no character reactions, no one-bite ending, no opening with the finished dish, no repeated different angles of the finished dish, no ingredients lifting off the board, no unnatural knife handling, no bare hands touching hot oil.