Preparation: soy sauce, rice water, dried seaweed, dried anchovies, clams, onions, zucchini, potatoes, mushrooms, chili powder, chili peppers, hot sauce, scallions, tofu.

0. out of the silt (this is a process that must be needed, you can buy clams that have already been pulled out, but it's better to buy clam shells to make dashi soup.) You ask mom how to do it!

1. First you have to boil seafood water. Put rice water, dried seaweed and dried anchovies in a pot and cook for 10 minutes.

2. Chop the potatoes, zucchini, onions, peppers, mushrooms, and scallions. Then you see if the seafood water is done cooking and take out those dried kelp and dried anchovies.

3. Then in the pot you want to cook 2 tbsp of large sauce + 1/2 tbsp of hot sauce + potatoes for 2~3 minutes. (It's ok if you don't put hot sauce, my family didn't put it at all, but on the blog they said a little bit of hot sauce can reduce the slight bitterness of the big sauce.)

4. While the dashi broth is cooking in earnest, you'll want to put in the clams, zucchini, and onions and cook for 5 minutes.

5. Finally, you'll want to put in the tofu, mushrooms, chili peppers, a little chili powder, and scallions (in that order) and continue to cook for a few minutes or so. (You'll want to see if the potatoes and mushrooms are done cooking, and then add some dashi or coarse salt if it doesn't taste salty enough.)

6. Result : The result you make will be about this. If you put more clams, the flavor is more fragrant. The clams' mouths should be this wide open or they're not done cooking.

You can put the clams in at stage 4 if you buy clams that are already sorted.

+ tip

Don't take the kelp out the flavor gets a little astringent, it's okay to dry the anchovies.

Clams cooked too long will become small and not eaten.

It's okay to leave out the hot sauce and chili powder.

The clams taste good with extra clams.

If you don't have dried kelp and dried anchovies at home (Korean beef seasoning or seafood seasoning can be substituted), put more clams!

Put all kinds of mushrooms, I love mushrooms~*