Steamed lily root

Combine the scallops and shrimp, cut into quarters, season with salt and pepper (not included in the recipe), and place equally in a bowl along with the lily bulb

Beat the eggs, add the bouillon soup and mix further with a whisk

After straining [2], use a ladle to gently pour it into each of the [1] containers. If any air bubbles form, break them up with a spoon or something similar

Place in a steamer, cover and steam over low heat for 10 minutes

While the rice is steaming, make the filling. Mince the scallops and shrimp with a knife

Put the consommé soup in a small pot and heat it. When it starts to boil, add the water-dissolved potato starch to thicken it

Add the minced meat from [5], salt, soy sauce, and chives to a pot and mix. Add grated daikon radish that has been lightly drained to make a mizore sauce

Once the chawanmushi is steamed, pour the prepared bean paste over it and top with green onions to finish