"steamed fish with turnips and egg white"

”鮭のかぶら蒸し”

［材料　４人分］
鮭 4切れ、酒 20g、かぶ 200g、卵 1個、しめじ、絹さや、だし 1/2カップ、みりん 9g、しょうゆ 24g、片栗粉、わさび

［作り方］
1.鮭は一口大に切り、酒をふる
2.しめじは小房に分け、絹さやはゆでる
3.かぶはおろして水気を切り、卵と混ぜる
4.器に鮭、しめじ、絹さやを入れ、かぶをかける
5.蒸し器で強火で15分蒸す
6.だしにみりんを加え、しょうゆを入れ、水溶き片栗粉を加える
7.蒸しあがったら6をかけて、わさびを添える

"steamed fish with turnips and egg white"

INGREDIENTS (4 servings)
Salmon 4 cutting, sake 20g, turnip 200g, 1 egg, shimeji mushroom, silk sheath, 1/2 putting out cups, mirin 9g, soy sauce 24g, and potato starch and horseradishes

DIRECTIONS
1.The salmon cuts in the unit size, and it ..sake.. falls.
2.The shimeji mushroom is divided into a small bunch, and the silk sheath is boiled.
3.The turnip is sold wholesale, the water is cut, and it mixes it with the egg.
4.The salmon, the shimeji mushroom, and the silk sheath are put in the container, and the turnip is put.
5.It steams by the high heat with the steamer for 15 minutes.
6.The mirin is added to putting out, the soy sauce is put in, and add the dissolved starch.
7.The horseradish is affixed multiplying 6 when steaming and going up.