Steamed Bean Curd in a Cup 　　　(Kuuya-mushi)
100g white fish (shiromi-zakana)
4 prawn, middle size (ebi)
1 cake bean curd, soft type (kinugoshi-doufu)
1 lily bulb (yurine)
1/2 sack beech mushroom (shimeji)			yurine	shimeji
12 ginkgo nuts, peeled (ginnan)
2 eggs (tamago)
1/2 bunch water parsley (mituba)
yuzu citron
A	1 cup bonito and kelp soup (dashi)		ginnan,peeled	mitsuba
	1 tsp sake
	1/2 tsp mirin
	1 tsp light soy sauce (usukuchi)
	a pinch salt (shio)
B	1 1　 cup bonito and kelp soup (dashi) 　2
	1 tsp sake
	1/2 tsp mirin
	1 tsp light soy sauce (usukuchi)
	1/2 tsp salt (shio)
	2 tbsp potato starch (katakuri-ko)
Japanese hoseradish paste (wasabi)
1. Wash the white fish and sprinkle salt. After a while, remove the excess moisture from the fish and cut into 4 pieces. 2. Peel the prawn, remove the main central vein and wash. Then, sprinkle sake and light soy sauce. After a while, chop the prawn and simmer until sake is boiled down. 3. Wrap the bean curd with a kitchen cloth or towel paper and put a light weight on for drainning. Then cut into 4 pieces. 4. Wash the lily bulb and dismantle in small pieces. 5. Cut stem of beech mushroom away. Wash, drain and divide in small pieces. 6. Boil the ginko nuts. 7. Wash the water persely, boil, soak in cold water, drain and cut into 2cm long. 8. Break the eggs and beat. Add the sooup and seasonings shown at A column. 9. Place the lily bulb, beech mushroom, white fish, and bean curd in a cup and pour the egg liquid. Cook 3 more cups. Steam the cups in a steamer over mediun heat for 15 or 20 minutes. 10. Boil sauce, seasonnings and dissolved potato starch, shown at B column to make starch sauce. 11. Grate yuzu citron. 12. When steamed, dress prawn, ginko nuts, and water persely on each cups. Pour starch souce and put poudered yuzu citron on. Serve with Japanese hoseradish paste as preference. Serves 4