●To steam the crab in Yoro, remove the crab shell, place chopsticks on a tray, put a net on it to float the crab, sprinkle sake on it, and steam for 20 minutes. Remove the shell and loosen all the meat.
Clean the yam potato and drop it into vinegar water, then grate about 20g. Steam about 80g, strain, and cool. Add 20g of raw crab meat to the strained sweet potato as a binder, season with sugar and salt, and mix with the shredded crab meat. Place plastic wrap on a rolling mat, shape the sweet potato dough into a bar shape, steam in a steamer, and cool.
Grill the eggplant to make grilled eggplant. Drain off the water, open it with a knife, scrape off the seeds, and spread it on a rolling mat. Remove the dough from the plastic wrap, use it as the core of the grilled eggplant, roll it up, and cut it to fit the serving dish. Steam it when ready to serve.
Pluck off the leaves of the chrysanthemum, bring out the color, and soak it. Soak the land for the divination in the same way.
Chrysanthemum paste is made by adding rehydrated yellow chrysanthemums to silver paste (12 parts dashi, 1 part light soy sauce, 1 part mirin).
Place the above ingredients in a bowl and steam, then garnish with chrysanthemum and Shimeji mushroom, wrap the dried ginger in gauze and give it two or three drops of ginger juice, and serve.