１Clean the turbines thoroughly and steam them in a covered pan with the sake. Remove the contents from the shells, and discard the entrails and lids. Cut the meat into 1cm cubes. Save the shells. ２Remove the stems from the shiitake mushrooms and cut into 1cm cubes. Cut the stone parsley into 2cm-long pieces. Gently separate the lily bulb into cloves, and slice off any discolored parts. Boil the lily bulb briefly, and drain. ３Boil the stock in a pan, and season with the light-colored soy sauce and salt. ４Place a quarter of the turbo meat, shiitake mushroom, lily bulb and stone parsley in each shell. Fill the shells with the hot seasoned stock. Grill them over an open fire until the ingredients are just cooked. ５Make a bed of salt on a dish, and place a shell over each to serve.

・　Be careful not to overcook the turbines when you steam them. ・　A combination of other vegetables, such as carrot, green soybeans, string beans and shimeji mushrooms, can also be used.

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