Joyou mushi 薯蕷蒸し
Aka. Yamato mushi 大和蒸し aka. Tororo mushi とろろ蒸し
Joyou and Tororo (occasionally in japanese cuisine yamato also stands for the short form of yamato imo, japanese yam) usually refers to grated mountain yam, whereas mushi means steamed. Basically a type of protein, in this case rockfish is seasoned with salt and dusted with arrowroot starch, top it with the joyou mix. Cover and put into the steamer and steamed for roughly 2-3 mins
Mountain yam mix:
Mountain yam (grated) 100g
Egg white 10g
This dish in the photo was sauce with ginankake, a dashi glaze seasoned with shiro shouyu (a wheat heavy soy sauce) and thickened with arrowroot starch. Topped with radish sprouts.
