Japanese Teriyaki Hamburger Steak Garlic Chives with Grated Daikon Radish Cabbage Miso Soup Chef Tatsuo Saito shows us how to make a light, soft and healthy Japanese Teriyaki Hamburger Steak. He serves it with Garlic Chives with Grated Daikon Radish that's easy on the digestion and Cabbage Miso Soup.

Chicken Sukiyaki Chef Rika Yukimasa visits a sukiyaki beef hot-pot restaurant that's popular with foreign tourists and builds on this traditional cuisine to devise a Chicken Sukiyaki from poultry, leeks and other ingredients that are easy to find abroad.

Salmon in Yuan-yaki Style Green Peas and Rice Egg Drop Soup Chef Saito grills fresh salmon with yuzu citrus, in a classic style called Yuan-yaki. He also cooks "Green Peas and Rice" and "Egg Drop Soup", and each menu item welcomes the new taste of spring.

Okonomiyaki Chef Yukimasa cooks Okonomiyaki, what she calls "Japanese healthy pizza." It's one of the most popular cheap and casual dishes. She explores professional techniques for making Okonomiyaki, and its history at an authentic Okonomiyaki restaurant.

Soy Beans and Rice Mushroom and Sweet Potato Miso Soup Fresh Cod Simmered in Soy Sauce Eggplant and Tuna Salad 'Five tastes, five colors' with ingredients from both sea and mountains is the secret of Japanese-style cuisine's balanced nutrition. The representative dish this week is fish boiled in soy broth.

Ginger Pork Pickled Cabbage Tomato and Bacon Miso Soup Chef Saito will share his knowledge with you, enabling you to cook perfect Ginger Pork at home without fail. He utilizes every part of the cabbage, serving the leaves in a salad and then pickling the core to serve alongside the pork. Tomato and Bacon Miso Soup rounds out this hearty early summer lunch menu.

Nanban-zuke Fried Fish in Sweet Vinegar Avocado and Grapefruit with Wasabi Soy Sauce Okra Miso Soup Master Chef Saito demonstrates how to cook the authentic Japanese dish Nanban-zuke -- fried fish in sweet vinegar. He also prepares Avocado and Grapefruit with Wasabi Soy Sauce, and Okra Miso Soup. Both of these please our palates with refined flavors.

Making Ramen Noodles in Soy Sauce Broth at Home Chef Rika Yukimasa will cook "Shoyu Ramen", Japanese ramen noodles in soy sauce broth which have become increasingly popular and are often spotted on menus in Paris, London, and New York. Shoyu ramen is healthy and easy to make at home.

Sautéed Tofu Crumbles Tomato with Tofu Sauce Tofu "Ice Cube" and Chilled Corn Soup Chef Tatsuo Saito will cook a tofu set meal which consists of "stir-fry tofu crumbles", "tomato with sweet tofu sauce" and "tofu and chilled corn soup". Tofu is one of the healthiest Japanese ingredients.

Ham-katsu Potato salad Onigiri Chef Rika Yukimasa will introduce you to how to make the popular classic izakaya dishes easily; Rika style ham cutlets, potato salad, and onigiri rice balls. And we explore the original Izakaya culture at a typical Japanese Izakaya crowded with many office workers.

Master chef Saito will teach you how to cook eggplant as a satisfying and summery main dish. He'll also introduce you to a vinegar-dressed salad and a refreshing lemon-scented soup. Country-style Miso-flavored Eggplant [Ingredients] *Serves 2 2 eggplants 2 bell peppers 1 tbsp roasted sesame seeds 2 1/2 tbsp sesame oil 2 1/2 tbsp sugar 45g yellow miso 2 tsp soy sauce [Method] 1. Cut both ends of the eggplant, and peel strips of skin down, creating stripes. Then cut into chunks. 2. Plunge the pieces in water to stop discoloration, and changing the water two to three times. 3. Sop up excess water or the water will cause the eggplant to repel the oil during frying. 4. Cut the bell peppers into chunks. 5. Place the sesame oil into a pan over medium heat and cook the eggplant. When the oil has coated the eggplant well, add the bell pepper pieces. 6. Add the sugar. When sugar is added, the vegetables release their own juices, and they will cook in these juices. 7. Add the miso, and cook over low heat so that it does not burn. 8. For extra flavor, add soy sauce and sesame seeds. Octopus and Cucumber with Vinegar Dressing [Ingredients] *Serves 2 1 octopus tentacle, boiled 1 cucumber 20g ginger Salt A small bowl of salted water (1 tbsp salt per 500ml water) 50ml water 3 tbsp vinegar 1 tbsp sugar 2 tbsp soy sauce A pinch of salt 3g dried bonito shavings [Method] 1. Cut the boiled octopus tentacles. Grate the ginger. 2. Sprinkle cucumber with salt, and roll it in the salt. Then, rinse off the salt, and then cut the cucumber, jabara style, serpent's belly cut. Make narrow regular cuts, but don't cut all the way through. 3. Cut into 2-cm long pieces, and soak in salted water for 5 minutes. 4. In a saucepan, combine water with vinegar, sugar, soy sauce, salt, and Bonito shavings, bring to a

"Yoshoku" is a unique type of cuisine where Western dishes have been adapted to suite Japanese tastes. Let's cook one of the most popular yoshoku dishes, omuraisu with chef Rika Yukimasa! Omuraisu [Ingredients] *Serves 2 Rice with soy sauce and butter 1/2 onion 2 slices of ham 300g cooked rice 2 tbsp butter 3 tsp soy sauce 1/3 tsp pepper 4 tbsp green peas Omelet 3 eggs 1 tbsp butter 3 pinches of salt 1 tsp sugar 1 tsp milk Parsley, to taste [Method] 1. First, cook the rice, using less water than usual. 2. Cut the onion and sliced ham into 1 cm pieces and cook with a small amount of vegetable oil. Add the butter and cook a little. Add in the rice and stir with a spatula in a cutting motion to separate the grains. Season with pepper and soy sauce, then add green peas. Transfer the rice into a bowl while hot and press. 3. Crack the eggs, mix with sugar, salt, and milk, and beat with a fork about 50 times. Heat a frying pan well, then melt in the butter. Add the beaten eggs at once, and stir by drawing in circular motion with chopsticks. Using a spatula, fold the half cooked omelet in half. 4. Cover the bowl of fried rice with a plate, and flip. Now the rice dome is molded in the plate. Place the omelet on top. Make a cut with a knife on the omelet and open the omelet to naturally cover over the rice. Sprinkle with minced parsley. Sengiri-cut vegetable salad [Ingredients] *Serves 2 1/4 head of cabbage 1/2 carrot 1/4 stalk celery 80g tuna 2 tbsp. mayonnaise 1/4 tbsp salt Juice of squeezed 1/4 lemon [Method] 1. Cut the cabbage, carrot, and celery into 2 to 3 mm. thick, long strips. Combine all the vegetables and dress with mayonnaise, lemon juice, salt, and canned tuna. Mound on a plate. Further Info: - Specialist's restaurant Taimeiken Opening Hours: Weekdays/Saturday...11:00-21:00 Sunday/National Holiday...11:00

Today's theme is tempura, the king of "Washoku". Master chef Saito will teach you how to fry tempura professionally! Using seasonal vegetables will make tempura so summery! Let's deep-fry it so it is very dry and crispy. Summer Tempura [Ingredients] *Serves 2 6 jumbo shrimp, thawed if frozen 4 shiitake mushrooms 60 - 80g sweet potato 4 shiso leaves 2 sprigs basil leaves Flour, for coating Vegetable oil, for deep-frying [For the batter] 1 egg yolk 1 cup / 200ml cold water 1 1/4cup / 250ml flour [For the dipping sauce] 200ml dashi stock 50ml mirin 50ml soy sauce Grated daikon radish, to taste [Method] 1. Peel the shrimp, and rinse in salted water to remove the fishy odor. Carefully wipe off moisture or it will splatter in the hot oil. Make a cut on the back, and devein. Cut off the tip of the tail, on a diagonal, to draw out the water, remaining in the tail. 2. Make several cuts on the belly side. Pound the back with a knife, flattening the muscle fibers, to straighten. 3. De-stem the shiitake mushrooms, and make cuts on each cap. Remove the stem from the shiso leaves and pick the basil leaves. Cut the sweet potato into 5 mm thick slices, soak in water, and pat dry. 4. Bread the all ingredients, with flour, using a brush. 5. For the batter, combine egg yolks and cold water, and lightly mix with sifted flour. 6. Pour 3 cm of oil into a pan, and heat to about 175 degrees Celsius. 7. Dip the shrimp in the batter, and add to the hot oil, one by one. You might want to fry 1 to 2 minutes at first, and when the ingredients feel lighter when lifted, they are done. 8. Dip the potato slices in the batter, and deep-fry. Dip only the top of the cap of the shiitake, and deep-fry. 9. For the shiso leaves, only dip one side. For the basil, you can dip the entire leaf. When they are a light gold colour, they are done! 10. For the tempura dipping sauce, bring the

Chef Rika Yukimasa shows you how to cook oyakodon, chicken and egg rice bowl at home. Side dish is sunomono, vinegar dressed salad. They give you the energy to get through the hot summer! Oyakodon (Egg and Chicken Rice Bowl) [Ingredients] *Serves 2 200g chicken thigh 1/2 onion 3 eggs 2 bowls of cocked rice Spring onion, to taste 3 tbsp soy sauce 3 tbsp sake 3 tbsp sugar 9 tbsp water [Method] 1. Remove the skin and sinew from the chicken thighs and cut into thin slices. Cut the onions into 4 mm thick slices. 2. Place one part sugar, one part sake, one part soy sauce, and three parts water in a frying pan. When the mixture is warmed up, add the onion slices and cook until tender. Then, add the chicken pieces, and cook until the surface becomes white and firm to the touch. Then, remove from the heat. 3. Separate the egg yolks and whites. For the egg whites, beat until the large lumps crumble. For the yolk, quarter each and break each quarter. 4. Reheat the chicken in the frying pan and lower the heat when simmering. First, pour the egg whites over it. When the whites are half cooked, add the egg yolks and cook undisturbed. When the yolks become a bit sticky, turn off the heat. You can adjust the egg texture by covering with a lid and cooking further with residual heat. 5. Place the chicken and egg over the rice and pour some of the soup on top. Sprinkle with chopped spring onions. Sunomono [Ingredients] *Serves 2 3 tbsp dried wakame seaweed, soaked in water 1 cucumber 1 tomato 1/4 tsp salt 2 tbsp sushi vinegar 2 tbsp water 1 ice cube [Method] 1. Reconstitute the dried wakame seaweed in water. Cut the tomatoes into bite-size pieces. Cut the cucumbers into thin rounds, rub with the salt, and squeeze out excess water. 2. In a bowl, combine the seasoned sushi vinegar, water, and ice cube. Then mix in the tomato, cucumber, and wakame pieces. When th

Our main dish is Simmered Chicken Wings and Soybeans, very nutritious with both animal and plant protein. For the salad, lettuce is used. It is served with ponzu, a very light citrus soy sauce. A cucumber miso soup, served cold, helps to alleviate the summer heat! Chicken Wings and Soy Beans [Ingredients] *Serves 2 6 chicken wings 160g cooked soy beans 100g daikon radish 1 tsp vegetable oil for frying 1 tsp soy sauce 200ml dashi stock 50ml sake 2 tbsp sugar 1 tbsp mirin 3 tbsp soy sauce Lime peel, for garnish [Method] 1. Make cuts on the wings, rub in the soy sauce, and leave for 5 minutes. Heat the oil in a frying pan, and brown both sides of the chicken. 2. Cut the daikon radish into 1 1/2 centimeter cubes. 3. In a saucepan, place the chicken, daikon, and cooked soy beans separately, add the dashi and sake, and bring to a simmer over medium heat. 4. Skim, and add sugar and mirin. Place the drop- lid on top, and simmer for 10 minutes. 5. Then add 1/3 of the soy sauce, place the drop-lid on top, and simmer for 3 minutes. 6. Add the rest of the soy sauce for flavoring and simmer for 3 minutes. Swirl the pan to dress and shine all the ingredients with the sauce. 7. Arrange each ingredient on a plate, and garnish with a lime peel for color and aroma. Blanched Lettuce with Ponzu Soy Sauce [Ingredients] *Serves 2 1/2 head of lettuce, about 240g 1 lime 2 tbsp fruit vinegar 1 tbsp mirin 2 tbsp soy sauce 3g dried bonito shavings [Method] 1. Strain the lime juice with a tea strainer, combine with the fruit vinegar and soy sauce and mirin. 2. Tear the lettuce leaves by hand, wrap, and microwave for 3 minutes. 3. When the lettuce is has cooled, spoon the ponzu soy sauce over the top and sprinkle with dried bonito shavings. Cold Cucumber Miso Soup [Ingredients] *Serves 2 1 cucumber Salt, for rubbing cucumber 20g

Chef Rika Yukimasa shows you a nutritious, healthy curry that allows you a well-balanced meal, a ethnic style salad that compliments the curry and a Japanese sweet with green tea. Each dish utilizes lots of Japanese healthy cooking ideas. Rika's bean curry [Ingredients] *Serves 4 1/2 onion 1/2 carrot 1 tomato 1 clove garlic 1 tbsp vegetable oil 1/2 tbsp curry powder 1/2 tbsp garam masala 1/2 tbsp cumin 1/2 tbsp coriander 1/2 tbsp dou-bang-jiang (Chinese chili beans paste) 400g ground beef and pork mixture 1/2 cup water 1/8 cup sushi vinegar 100g canned beans 1 tbsp soy sauce 1/2 bouillon cube, crushed 1/2 tsp salt [Method] 1. Cut the onion and carrot into small pieces. Cut the tomato into bite-size pieces and mince the garlic. Cook the onion, carrot, and garlic about for 10 minutes. 2. Using a spatula, stir the curry powder, spices, and dou-bang-jiang (or Chinese chili paste) together, and when they are fragrant, add the ground meat. 3. When the meat is nicely browned, crumble it and combine with the vegetables. Add the tomato and water, and cook until the water is almost gone--about 10 minutes. 4. Add the sushi vinegar, then beans, and season with soy sauce and bouillon. It's done after simmering for 5 to 6 minutes over low heat. Pour curry sauce into a dish of cooked rice. Avocado and tomato salad [Ingredients] *Serves 4 1/4 head of lettuce 1 avocado 1 tomato 1 tbsp sesame oil 1 tbsp soy sauce 1 tbsp sushi vinegar 1 tsp sesame seeds [Method] 1. Cut the lettuce leaves into 2 to 3 mm thick strips. Halve the avocado and tomato, and cut each into 7 mm thick pieces. Scatter the lettuce onto a plate, and alternate the tomatoes and avocados on top. 2. Scatter the lettuce onto a plate, and alternate the tomatoes and avocados on top. Sprinkle with the toasted sesame seeds, and chill in the refrigerator

Professional chef Mr. Saito will teach you Japanese cooking techniques. Today, in the primary simmering lesson, we'll learn how to simmer food with light seasonings. Kabocha pumpkin is delicately seasoned with soy sauce and sugar to highlight the pumpkin's original flavor.

Our second session in simmering, with rich seasonings. Even the though the taste is rich, it's still Japanese cuisine! Chef Saito will teach you how to simmer a fresh, fatty pork belly.

Japanese people loves Nabe hot pot! Because there is a functional reason that we can eat not only a good balance of vegetables, meat, and seafood, but also warm ourselves. Rika will teach you her original nabe, a fusion of Taiwanese nabe and Japanese nabe.

Rika will teach us how to make korroke, Japanese potato croquets, with her original Asian sauces. Crispy bread crumbs outside and fluffy potato inside, with sweet onion and juicy ground beef. Everyone from children to adults, love this combination. Korroke can be a fabulous dish for your parties at home! So give it a try!

Delicious and healthy Japanese food is catching the attention of global eyes. This program delivers the profound Japanese culinary experience including the background food culture and scientific corroborative of the techniques. Linking with November's theme 'food', we jump out of the studio for this special edition and explore the fun and wisdom of Japanese culinary skills in autumn Hokkaido. Master chef Tatsuo Saito arranges the dishes with fruit of the sea and earth, while introducing the harvesting of potatoes and other vegetables, and the catch of hairy crabs and sea urchin.

The grilled fish, are prepared displaying a curvature in their body, as if they are swimming in the sea. Japanese grilled fish are very artistic! Today, Chef Saito is cooking the fish with a traditional Shichirin, a portable cooking stove, with charcoal. The salt-grilled Aji Horse Mackerel [Ingredients] *Serves 2 2 aji (horse mackerel) Salt 400g daikon, grated 2 lemon wedges [Method] 1. Remove the "zeigo"-hard protrusions, on both sides of the fish, near the tail. (When you buy fish, ask the fish shop to clean and descale the fish for you.) 2. Make cuts on both sides, thread a metal skewer through, and thread the two fish, with a bamboo skewer. 3. Apply the of kesho-jio, "cosmetic salt" to the fins and tail. 4. Grill over charcoal, beginning with the presentation side first. Grill one side about for 7 minutes. Then flip, and grill for another 3 minutes. Remember to turn the metal skewers. Maintain a high temperature by keeping a consistant air flow to the charcoal. Ochazuke Rice in Tea with Horse Mackerel [Ingredients] *Serves 2 1 grilled aji (horse mackerel) 2 umeboshi 1 piece of dried kombu, about 3 cm square 1 tbsp toasted sesame seeds Salt Cooked rice 10 shiso leaves,Wasabi ,Strips of nori seaweed [Method] 1. For the ocha-zuke, remove the skin and flake the aji meat from the bones. 2. Place the skin, bones, fins and tail, into a pan along with water, add a piece of kombu and make the soup. 3. Skim when boiling. Cook for 2 to 3 minutes, and strain through a paper towel. 4. Combine the aji with umeboshi paste and sesame seeds. 5. Place on cooked rice, and pour the hot aji soup on top just before serving. Kimpira with Daikon Radish [Ingredients] *Serves 2 120g daikon peels 2 tsp sesame oil Cayenne powder Toasted sesame seeds 1 tbsp sake 1 tbsp mirin 1/2 tbsp sugar 1 1/2 tbsp soy sauce [M

Kuwayaki is said to be the original "teriyaki" dish, now loved all over the world. Chicken is first sautéed, then basted and glazed to a glossy sheen with a rich, sweet soy sauce.It is a satisfying main dish, and is well complemented by cooked white rice. Chicken Kuwayaki [Ingredients] *Serves 2 300 g chicken thighs Potato starch 1 tbsp vegetable oil 2 tbsp sake 3 tbsp mirin 2 tbsp soy sauce 1/2 bunch spinach Boiling water Salt White sesame seeds Powdered sansho pepper [Method] 1. Pierce the chicken skin with a fork and trim off the excess fat. Place the chicken skin-side down and cut into bite-sized pieces. Sprinkle the tray with salt, lay the chicken pieces on top, and sprinkle them with salt again. After about 5 minutes, after water begins to seep out, pat the chicken dry. 2. Combine the sake, mirin, and soy sauce in a bowl and marinate the chicken pieces in it. Cover with plastic wrap and leave for 10 minutes total. (After 5 minutes have passed, turn the pieces in the bowl.) 3. Allow the chicken to drain naturally in a sieve, and then sprinkle evenly with the potato starch. 4. Sauté the chicken on both sides, then pour in the sauce over it (and flip chicken) to coat. Be careful not to scorch it. Sprinkle with the powdered sansho pepper, and it is finished! 5. For the spinach garnish, make a cross cut on the bottom of each root. Plunge the bottom part first into salted boiling water. After 5 seconds, plunge the leaves into the water. When the water returns to a boil, take the spinach out and plunge them into an ice bath. Lay the spinach out onto a bamboo mat, alternating the leaf-end and the root-ends. Squeeze out excess water and cut into 3 to 4 cm thick rounds. Decorate each with sesame seeds and press to adhere. Chicken Kuwayaki and Eggs [Ingredients] *Serves 2 300g Chicken kuwayaki 1/2 bunch boiled spinach 1/2 onion 2 eggs

The most important holiday for Japanese people is January 1st, New Year's day. On that day, they celebrate with family by eating osechi - traditional New Year foods. It is a hassle to make an authentic osechi meal. So this time, Rika will introduce easier recipes instead. But they are just as gorgeous as traditional osechi ! Chirashi-sushi [Ingredients] *Serves 4 1 4/5 cup/360ml short-grain rice or sushi rice 2 cups/400ml water A piece of dried kombu kelp, about 6 cm square 3 tbsp rice vinegar 2 tsp salt 2 tbsp sugar Toppings 5 cherry tomatoes 3 scallops 2 cucumber pickles 5 shiso leaves 1 avocado 1/2 lemon 3 pieces lemon peel Toppings: Kinshi tamago 2 eggs 4 pinches salt 4 pinches cornstarch 2 tbsp roasted sesame seeds 100g ikura (salmon roe) Soy sauce, to taste [Method] 1. Cook the rice with kombu and water. When the water boils, reduce the heat to medium and cook for 15 minutes. Turn off the heat, and leave the rice uncovered for 30 minutes to naturally steam. 2. Cut the toppings, such as cucumber, pickles, shiso and avocado, into 5 mm pieces. Sprinkle the avocado with lemon juice. Cut the blanched scallops into 5 mm pieces. Mince the lemon peel. 3. For the kinshi tamago, mix the beaten egg with salt and cornstarch, then spread evenly in a frying pan. 4. When the surface of the omelet becomes dry and the edges begin to turn up, remove the egg crepe, by hand and cut into 5cm long strips, stack them, then cut into very thin strips. 5. To make the sushi vinegar, combine the rice vinegar, salt, and sugar, sprinkle over the cooked rice, and fold the rice with a cutting motion. 6. Add half of the toppings and sesame seeds. Lightly fold together. 7. Arrange the kinshi-tamago on top of the sushi rice, then sprinkle with the ikura salmon roe and the rest of the ingredients. Finish with lemon peel. Daikon Radish and Carrot Salad

We'll be making Chawan Mushi, a savory egg custard. There are lots of ingredients in it, and it's exciting to see what's in the custard... like a treasure box. The various textures elevate the Chawan Mushi. Enjoy Japanese winter comfort food. Chawan Mushi Savory Custard [Ingredients] *Serves 4 4 shrimps 2 chicken fillet 2 shiitake mushrooms 8 gingko nuts 1/4 (50g) kamaboko fish cake 1/4 bunch mitsuba Light thin color soy sauce (soy sauce) , to taste Salt to taste 3 eggs (150ml ) 600ml dashi stock 2 tsp mirin 1/2 tsp salt 1tbsp light thin color soy sauce (soy sauce) 1/4 yuzu [Method] 1. For preparing shrimps, peel them, and devein with a knife. Rub with salt to remove the odor. Wash off the slimy film with water. Blanch the shrimp, in hot water, for 10 seconds, bath ice water, and dry with paper towels. 2. Remove the sinew from the chicken fillet, and cut into bite-size pieces. Blanch in hot water for 10 seconds, until the surface becomes opaque, bath in cold water, and dry with paper towels. Marinate the shrimps and chicken pieces with soy sauce. 3. Remove the stem of each shiitake, quarter the caps, blanch for 1 to 2 minutes, bath in cold water, and drain. Shell the gingko nuts, and blanch in salted water or 2 to 3 minutes. Cool in cold water, and peel the thin skin. Cut the kamaboko in half, lengthwise, and cut each into 1 cm thick pieces. Let's use mitsuba to add character and aroma. Tie into a knot. 4. Beat the eggs, as if cutting them, until the egg whites have nearly disappeared into the yolks. Combine the dashi with mirin, salt, soy sauce, and mix with the beaten eggs. Strain through a sieve, to get an extra smooth mixture. 5. Place the ingredients in each bowl, showing the red color of the shrimp on the surface. Pour the egg mixture into bowls, and begin steaming. 6. First, steam over high heat. After 3 minutes, check that the surface has turned o

The ice formed on water, or a snowy winter scene. The sweetness of the winter turnip is highlighted by grating it, and it is steamed into an attractive airy mound. Silvery ankake tastes of dashi, and it is accentuated with the heat of the wasabi. It is a very good balance in taste. Kabura-mushi (Steamed Grated Turnip) [Ingredients] *Serves 2 8 turnips (350g in total) 4 shrimps 1/2 lily bulb (edible kind) 1/4 pack shimeji mushrooms 1 piece of carrot 3cm long 1/2 bunch mitsuba 1 egg white 1/4 tsp salt 2 tbsp potato starch mixed with 2 tbsp water into a slurry 300 ml dashi 2tbsp mirin 1tbsp light thin color soy sauce (soy sauce) Grated wasabi to taste [Method] 1. Peel the turnip and grate. Squeeze out about half of the moisture. Devein the shrimps in the shell, with a bamboo skewer, then thread the skewer between the shell and flesh to keep each shrimp straight. Cook in boiling water and cool in cold water completely. Remove the shell and cut into 3 pieces. 2. Cut any browned parts off the lily bulb, peel the layers, and cut each layer in half. Blanch, bath in cold water and drain. Divide the shimeji mushrooms into clumps, blanch, bath in cold water and drain. Cut the edges of the carrot, cut into 2 mm thick slices, then cut the slices into sticks. Blanch the carrot sticks, bath in cold water and drain. For the mitsuba, cut only the stems into 3cm lengths. 3. Whip the egg whites and mix in the salt. Add the grated turnips into the whipped egg whites, fold, and lightly mix in the shrimp, mushrooms, lily bulb, mitsuba, and carrot. Mound the mixture in a dish, and steam over high heat for 10 minutes. 4. Meanwhile, make the ankake, thickened dashi sauce. Combine the dashi with mirin, salt, soy sauce, and bring to a boil over medium heat. Thicken with the slurry of potato starch. Pour the ankake sauce over the steamed turnips, and top with the grated wasabi. Done! Steamed Sea