Steamed with a turnip

Add about 2 tablespoons of vinegar to hot water and bring to a boil. Wash the lily root and tear it apart by hand. Add the lily root to the boiling water and boil. Boil for 2-3 minutes, then rinse in ice water

Peel the turnip and cut it into thin strips. Remove the vein from two shrimp and cut them in half

Whisk the egg whites until they form a fluffy meringue, then mix in the shredded turnip and meringue. (Be careful, if there is even a little water left in the bowl, you won't be able to make meringue.)

Place a baking tray with parchment paper, place the drained lily bulbs and shrimp on top, and then place [3] on top to cover

Place in a steamer and steam for 5 to 7 minutes

Meanwhile, make the sauce. Heat the dashi, mirin, light soy sauce, and dark soy sauce in a pot. Once it's hot, turn off the heat and add the water-dissolved potato starch to thicken it. (If it's not thick enough, turn the heat on again for just a moment and stir.)

Once [6] is steamed, place it in a serving dish, pour the bean paste over it, and top with wasabi