Steamed lily root

Combine the quartered scallops and shrimp, add salt and pepper (not included in amount), and then divide into equal parts in a bowl along with the lily root.

Flushing the eggs, add the bouillon soup and mix further with a whipper.

After straining [2] using a strainer, gently pour into each dish of [1] using a ladle. If bubbles form, crush them with a spoon or something similar.

Place in a steamer where the steaming is on top, cover and steam over low heat for 10 minutes.

Make bean paste while it's steamed. Mince the scallops and shrimp with a knife.

Put the consomme soup in a small pot and heat it, then add water-soluble potato starch to thicken it.

Add the mince from [5], salt, soy sauce, and clams from [5] to a pot, mix, and add lightly drained grated radish to make a sweet bean paste.

Once the chawanmushi is ready, pour plenty of the prepared bean paste and topped with a sashimi to make it.