1.   Cook over medium heat, stirring, until rice achieves desired consistency.

2.   If stew is too thick, add chicken stock as needed for desired consistency.

3.   Allow mixture to cook to the desired consistency and strain into a warm gravy boat.

4.   Add broth to thin sauce to desired consistency.

5.   Add enough milk for desired drizzling consistency.

6.   Add cold milk, stirring until the mixture is the desired consistency.

7.   Add milk to thin to desired consistency.

8.   Add sugar until desired consistency is reached.

9.   Add bean cooking liquid as needed to thin the puree to the desired consistency.

10.   Add enough milk to achieve the desired consistency, along with wasabi powder, salt and pepper, and serve with the turbot.