■ Rice…2 go

■ Bonito Soup Stock with Flying Fish…1 bag

■Water…400mL

■ Salt ... a pinch

■ Light soy sauce... 1 teaspoon

■Pepper…a little

■ Salad oil ... 1 tablespoon

■Clam (with shell)…120g

■ Shelled clams (frozen)…50g

■Shrimp (medium)…6 pieces

■Thinly sliced ​​pork…60g

■Onion…100g

■Green pepper…1/2 piece

■Red paprika…20g

■ Garlic…1 clove

■ Lemon ... 1 piece

■ Parsley, grated cheese…as needed

① Remove the legs from the shrimp and leave the shells intact. Roughly chop the thinly sliced ​​pork. Finely chop the onion. Cut the peppers and paprika lengthwise into 1cm wide pieces. Cut the garlic in half, remove the buds, and crush.

②Put salad oil and garlic in a frying pan and fry over low heat until fragrant. Next, fry the onions and pork.

③When ② is cooked, add the rice and peeled clams, and when the salad oil is completely absorbed, add the dashi stock (1 bag of Bonito Soup Stock with Flying Fish, 400 mL of water), salt, pepper, and light soy sauce, and mix well. Arrange the green peppers, red bell peppers, shrimp, and clams (with shells on), cover, and simmer over low heat for 20 minutes.

*Sprinkle with parsley and eat with lemon or powdered cheese if you like.