Cappelini with tomatoes

Chop the myogata roughly, cut the tomatoes into combs and peel, then remove the seeds and chop them into appropriate sizes. Place in a bowl and add tomato juice.

Boil the abalone quickly, then roughly chop it, then add it to the bowl of [1] with the seasonings [A].

The white onions are used on the outside. Shredded and soaked in water.

Wash under running water, add the drained water, roughly chopped shiso leaves and fresh sea urchin to a bowl of [2] and mix quickly.

Boil the cappelini in hot water with plenty of salt for about 2 minutes. It's a good idea to take it out halfway through and check the firmness. Once boiled to a moderate hardness, remove it in ice water and remove the heat. Put it in a colander and squeeze out the water thoroughly.

Transfer the cappelini to a bowl, sprinkle a little salt, then add the seasoning [B] to blend in the flavor.

Place the cappelini in a bowl and pour in the sauce from [4]. Topped with drained white green onions and shiblet if desired.