< Directions >

1.Add the kuruma - fu in a bowl containing water and

   immerse them until soften. When the kuruma - fu

   become tender to let the water drain off by hand.

   Cut them into 6-8 equal ports.

2.Cut the near part of the root away from Japanese

   mustard spinach. And cut it into equal pieces about

   1-1.5 cm wide. Cut ginger with the skin into thin strips.

3.Place cut Japanese mustard spinach into a heat resistant

   container and heat it in a 600W microwave oven for

   about 1 minute 30 seconds. And then, immerse it into

   the cold water. And cut the moisture of cooked

   Japanese mustard spinach firmly.

4.Place bean sprouts, cut ginger with the skin and

   softened the kuruma - fu in the step 1 into a heat

   resistant container and heat them in a 600W microwave

   oven for about 1 minute. And cool them slightly. And

   then, drain the water off them tightly.

5.Put cooked bean sprouts, ginger and kuruma - fu of the

   process 4 into cooked Japanese mustard spinach of the

   process 3 and mix them quickly. And add shavings of

   dried bonito too in a bowl and mix them well.

   Moreover, add ponzu vinegar mix them completely.

6.Finally, add cayenne pepper powder in a bowl and mix

  them altogether to finish.