Not doing well but Japanese Kaburamushi is quite typical Japanese cooking method.
Grain radish and make it a bit dry.
Make merengues and put dried radish into it and put a bit flower.
Make any filling what you want, like boiled shrimp with Japanese source, mushrooms, and some baby bamboo.
I made my filling with diced potato and chopped bacon grilled, only put salt and pepper into it.
Put merengue into ovenproof dish and put fillings on to it then cover it with another merengue.
Put that into microwave for 5 minutes.
Your Kaburamushi is ready for source.
Consommé and water with a little flower is fine for source.
Thick source should be covered on to Kaburamushi.
Eat with white wine. That’s so nice!
You can arrange it to any way like my European arrangement.