Sundubu Jjigae (Korean Spicy Soft Tofu Stew)

INGREDIENTS

4 oz

littleneck clams

Banana prawns ((80g / 2.8 ounces), medium

355 milliliters

Kelp and dried anchovy stock, Dried

10 g

1 stalk spring onion

3 1/2 oz

enoki mushrooms

1 2/3 oz

oyster mushrooms or shimeji mushrooms

1 tsp

Garlic

1 tbsp

Korean chili flakes

Shiitake mushrooms ((20g / 0.7 ounces), small

Egg

350 g

Korean soft tofu

1/2 tsp

Soy sauce

sprinkles Black pepper, ground

1/4 tsp

Sea salt, fine

1 tbsp

Cooking oil

1 dash

Sesame oil