Steamed with a turnip

Grate the turnip and drain in a colander. Add the egg whites and whisk together, then add a pinch of salt and white pepper

Cut the lily root into bite-sized pieces, add plenty of water and a pinch of salt to a pot, add the lily root, bring to a boil, blanch for 2 minutes, then drain in a colander

Combine [1] with A

Make slits in the skin of the white fish and sprinkle lightly with salt and black pepper

Pour the wine into a rectangular foil dish, place the white fish on top, and pour (3) over it

Place [5] in a steamer and steam over medium to high heat for 12 minutes

Add soy sauce, sake, and a pinch of salt to the consommé soup in a pot. Dissolve the potato starch in a small amount of water and add it little by little to the consommé soup pot while heating over medium to high heat

[7] Once the mixture thickens, heat it while stirring well, and remove it from the heat before it boils

Pour [8] over the steamed white fish and garnish with chives for accent