Junsai's Uncle and Wind Risotto

Fill a pot with a little salt and hot water, put the spinach in a bundle and boil for about 30 seconds. Remove into a tub, let cool, squeeze out the water, then cut into pieces about 5mm wide.

Put the vegetable soup in a pot and heat it over low heat. Once it boils, add the spinach from [1].

Transfer the rice to a colander, wash with running water and remove any slimy surfaces. After draining the water, place in the pot from [2] and add salt and soy sauce.

Cut the shiba shrimp into small pieces and place in a pot. If there's not enough water in the middle, add a small amount of soup. The recommended amount of water is enough to make rice simmer.

Once the shrimp are cooked, wash them under running water, add the drained water, and bring to a boil. Add chopped clams, thinly sliced ​​white green onions, and tomato concusse, and mix quickly, then add a little salt to taste.

To finish off, sprinkle some white pepper and remove from the heat. Serve in a bowl and topped with chopped seaweed to your liking.