|Otafuku Kimchi Sauce||35g|
- 1Cut green onion into 7 cm lengths and cut vertically into 4 equal parts.
- 2Put beef tallow on a pot and heat a pot.
- 3Add short-necked clams into ② and stir fry.
- 4Add water into ③ and boil until short-necked clams open.
- 5Add Kimchi Sauce and tofu and boil for 10 minutes.
- 6Put ①, egg, shimeji mushroom and Chinese chive into ⑤.