Steamed with a turnip

Add about 2 tablespoons of vinegar to water and boil. Wash the roots and tear them by hand. Add the lily roots to a boiled water and boil them. Boil for 2-3 minutes and then soak in ice water.

Peel the turnip and shred it. Remove the two shrimp from the back cotton and cut them in half.

Beat the egg whites until they become fluffy meringue, then mix in the shredded beef and meringue. (Be careful as there is no water left in the bowl, so you won't be able to make meringue.)

Place a cooking sheet on a bat, place drained lily root and shrimp on it, and place it with [3] over it.

Place in a steamer and steam for 5-7 minutes.

In the meantime, make bean paste. Put dashi, mirin, light soy sauce, and dark soy sauce in a pot and heat it, then turn off the heat and add water-soluble potato starch to thicken it. (If you feel it's not thick enough, just put it on the heat for a second and mix it.)

Once [6] has steamed, put it in a bowl, pour plenty of the bean paste you made from above, and place the wasabi on top to finish.