| １ |
Remove any bones from the sea bream and slice into four equal pieces. Place each piece on a sheet of kombu spread on a plate and put it in a
steamer to cook briefly. Drain. |
| ２ |
Skin the turnip and grate. Place the grated turnip over a strainer to drain. Save the juice. |
| ３ |
Separate the shimeji mushrooms. Cut the carrot into very thin sticks. Remove shells and veins from the prawns. |
| ４ |
Beat the egg white well, add the mushrooms and carrot and mix. Pour 1/4 of the mixture over each steamed fish, add the prawn and wheat gluten on the
side, and steam again. |
| 5 |
Combine the stock, turnip juice, seasonings, and potato starch in a pan. Bring it to a boil while stirring to make a thick sauce. Pour the sauce
over the dish and garnish with yuzu and Japanese horse radish. |
