Italian-style fried rice cake

Snack peas cut off the head and remove the streaks. Cut the carrots, radish, and zucchini into thin slices of about 5mm, and cut the Hiratake and Shiitake into easy-to-eat sizes.

Add a pinch of salt and boil the water, add the radish and carrots and boil it. After about 3 minutes, add the Hiratake, shiitake mushrooms, and snack peas and boil for about 1 minute.

Put it in a colander, drain the water, spread it on a batter to remove the rough heat.

Put 200cc of water and kelp in a large pot and take the dashi. If you cut kelp with kitchen shears or something similar, it will be easier to make dashi come out.

Put [4] over low heat and bring to a boil for about 3 minutes and add the vegetable soup.

Make white-haired green onions for toppings.
Remove the core of the green onions, shredd them and soak them in ice water.

Add [A] to the soup from [5], cut green onions into easy-to-eat sizes, and add the vegetables from [3].

Once it's boiled, add the head of the green onion cut into 2cm wide pieces. The bonito shaved flakes are soaked through a colander in the soup, simmered, and then taken out the soup stock.

Cut the cut rice cakes into 4 equal parts and fry them in deep frying oil heated to 160°C for about 3 minutes. If you put them all at once, they will stick together, so fry them several times. Once cooked well, remove it onto the net and drain the oil.

The bonito shaved flakes from [8] are boiled for about 10 minutes and then removed. Remove the pot from the heat and place the ingredients in the dish.

Place the fried rice cakes on top and pour in the soup. Topped with drained grey leeks, lemon zelkova and chopped clams, and finished.