Shogoin kabura mushi

Method

1. 1 Grate the round radishes into a fine paste, then drain them in a sieve, but do not squeeze out the excess liquid.
2. 2 Beat the egg whites until fluffy, then gently mix them into the grated beetroot until the mixture is light and airy like snow.
3. 3 Place the sliced salmon and shiitake mushrooms in a bowl, then top with the radish mixture.
4. 4 Steam over medium heat for 15 minutes, until the top is seared and the fish is cooked through.
5. 5 Cook dashi with cornstarch until it thickens, pour it over the bowl, and add a little wasabi.

With an appliance

• Microwave 38 min

  Replace step 4: loosely cover each bowl and microwave at 600 W for 8 minutes, then rest for 2 minutes to allow the fish to cook evenly; the dashi sauce in step 5 should be cooked separately.