Hokki shell salad

Put the clam shells in hot water containing a pinch of salt, and quickly cook them until the color changes, then remove them in ice water.

Once the heat has been removed, wipe off the water with kitchen paper and slice it to a thickness of about 5-6mm.

Cut off the leaves of the mini radish, peel the thin layer, and cut into 1/4 sticks. Remove the roots and leaves of the radish and cut into 1/4 combs.

Boil the asparagus in hot water with a little salt in excess of salt for about 2 minutes and remove it in ice water. Once the heat is removed, wipe off the water and slice it into a sparse.

Peel the red core radish and slice it thinly with a slicer. Use about 10 pieces and cut into 1/4 of the chopped sardines. When exposed to ice water, it gives a crisp texture.

Place drained red core radish, asparagus, hokkish shellfish, and shredded shiso leaves in a bowl and mix.

Sprinkle salted with extra salt to the clams, then quickly boil them in boiling water. Approximately 30 seconds is the guideline. Put in ice water, drain and then transfer to a bowl of [6].

Add the seasonings [A] to the bowl and add salt if you tasted them and feel like they're not enough. Add the white sesame seeds while twisting and mix them all together quickly.

Serve in a bowl and pour olive oil over it. Topped with herbs such as flowers, selfie, and shibletto to your liking.