Oyster cabbage roll style

Make a paprika sauce.
Remove the paprika from the stems and seeds and slice them thinly. Slice the onions in the same way, place them in an unsalted buttered frying pan and saute them slowly.

Once the whole thing is soft, add olive oil, vegetable soup and basic tomato sauce, cover and simmer over low heat.

After simmering for about 20 minutes, remove from heat and remove the heat. Place in a blender, then set to make a smooth sauce.

The oysters are poured with liquid salted koji, white wine, and white pepper, lightly scrubbed and seasoned.

See another recipe for how to boil cabbage. Wipe off the water thoroughly with paper, place the shiso leaves and oysters cut in half, and roll them into a long, narrow stick.

Apply a thin layer of unsalted butter in a deep frying pan and arrange [5].

Heat the frying pan, add white wine and cover. When it comes to a boil, add the paprika sauce from [3] and the amount of vegetable soup to soak, and simmer for about 10 minutes while pouring the sauce over it with a spoon.

Remove from heat and serve in a bowl. Pour it with sauce, olive oil and Italian parsley, and finish.