Rape blossom salad mustard flavour

Mix mustard flour with hot water and make mustard. Add some pure rice vinegar to it.

Boil water in a pot, add a pinch of salt, add the shrimp, and when it's colored, transfer it to a bowl.

Peel the urchin and cut into strips of strips, soak the urchin in lemon water to prevent the color and remove the urchin from being removed.

Soak a bowl of shrimp cut into about 1cm in ice water and cool for 2 minutes.

Drain the water from [3], place shrimp, udon, squid, and rape flowers in a bowl, and add the clams.

Add A (use only 1 teaspoon of the completed mustard) to the shrimp juice that comes out of the chilled shrimp, and mix it with [5], add soy sauce as a secret ingredient and mix well.

Add salt to [6] to adjust the seasoning, pour olive oil onto a plate and garnish with the assatsuki.