Avocado Hamburg Steak with Wasabi Sauce, White Stew Pot Pie, and Snow Salad

Separate the turnip into the greens and the white part. Peel the white part and cut it into 8 pieces.

Peel the head-on shrimp by hand, then remove the vein with a toothpick.

Melt butter in a pot and sauté the onion until soft. Add the shrimp and cook briefly, then season with salt and pepper.

Add the white part of the turnip and the turnip greens, pour in water equal to half the volume of the ingredients, and simmer until the turnip is tender.

Prep the salad. Thinly slice the mushrooms, cube the apple with the skin on, and cut the potato into small cubes and heat it in the microwave.

Coat the chicken tenderloin with shio koji and heat it in the microwave to make tender steamed chicken. Combine the apple, potato, chicken tenderloin, and mushrooms, and dress with yogurt.

Knead the ground meat blend well ahead of time. Soak the sliced bread in soy milk to soften it.

Add the sautéed onion, the softened bread, egg, and nutmeg to the meat and knead until sticky. Shape the patties and press out the air.

Heat olive oil in a frying pan and cook the hamburg steaks. Sear the surface well, flip gently, and cook through. Top with cheese, cover, and let it melt.

Add soy milk to the stew and simmer until thickened, taking care not to let it boil over.

Roll out the partially thawed puff pastry a little larger than the dish. Lay it over the dish filled with stew, press the edges with a fork to seal, brush with the reserved egg, and bake until golden.

Cook the garnishes in the pan used for the hamburg steaks and make the wasabi sauce. Arrange the tomato and avocado on the plate like a tree, spoon the wasabi sauce over the hamburg steaks, and finish with herbs.