Steamed flat-eyed mayonnaise

Sprinkle salt and pepper on both sides of the flatfish.

Put white wine, butter and water in a one-handed pot, place it over the butter so that it has a flat eye over it, then drop it with aluminum foil, cover it with steaming and cook it over medium heat for 7-8 minutes.

Peel the four asparagus and boil it in water with a small amount of salt (not included) for about 3 minutes, then remove from the water and cool it with ice water and cut into small pieces.

Slice the onion into thin slices along the fibers, wrap it in soaking, add salt and mix well. Water comes out of the onions, so to remove the spiciness, rub thoroughly with running water and squeeze the moisture thoroughly.

Mix [A] into a bowl, then add the cut asparagus and onions, then cool in the fridge.

Once the tuna is steamed, place in a bowl cooled with ice water, and when the heat is removed, loosen it into 1 bite-sized pieces with your hands.

Add the shredded flatfish to a bowl of [5] and mix it, then season with salt (not included), add assatsuki to color, and place it on a plate to finish.