STEP 1/9
Remove the internal organs of the four shrimp, peel them, and cut them into appropriate sizes.
STEP 2/9
Remove the tough white part of the two scallops and cut them into appropriate sizes.
STEP 3/9
Grind 3 slices of sage into small pieces, grind them in a processor with shrimp, scallops, and a little salt, add 1T of whipped cream to adjust the concentration, and use a spoon to make a round meatball.
STEP 4/9
Boil 10g of kelp and a little salt in water and cook the meatballs.
STEP 5/9
Boil water and salt in another pot and cook 2 rows of green beans and 1 shiitake mushroom.
STEP 6/9
Add 1 liter of water, 10g of kelp, 25g of katsuobushi, half a grain of umeboshi, salt, and huts and boil.
STEP 7/9
Add 4T (60cc) of arabita sauce to 300ml of boiled katsuodashi and season with salt and pepper.
STEP 8/9
Dissolve an appropriate amount of starch water in a seasoned sauce to adjust the concentration, and boil it again to remove the smell of starch.
STEP 9/9
Pour the finished sauce into a bowl, put the cooked meatball on top, put green beans, shiitake mushrooms, and Ueboshi pulp on top, and decorate it with chibil to finish.