Steamed with a turnip

Grate the turnip and drain the water using a colander. Add the egg whites to it, mix with a whisk, then add a pinch of salt and white pepper.

Cut the lily roots into bites, add plenty of water and a pinch of salt to a pot, add the lily roots from the water, bring to a boil, pour water for 2 minutes, then drain the water in a colander.

Match [1] and A.

Make a cut into the skin for the white fish and sprinkle lightly with salt and black pepper.

Pour the wine into foil, which is formed into a square container, and place the white fish on top. Add [3] from above.

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

Add a pinch of soy sauce, sake, and a salt to the consomme soup you put in a pot. Dissolve the potato starch in a small amount of water and add it slowly to the consomme soup pot and heat over medium to high heat.

Once the [7] has thickened, stir well, heat, and remove from the heat before boiling.

Sprinkle the steamed white fish with [8] and add a touch of assatsuki to add an accent from above.