Junsai risotto in the style of rice porridge

Fill a pot with water and add a pinch of salt. Add the spinach bunch and blanch for about 30 seconds. Remove from the pot and let it cool in a tray. Squeeze out the excess water and chop into pieces about 5 mm wide

Pour the vegetable broth into a pot and heat over low heat. Once it comes to a boil, add the spinach from step [1]

Transfer the rice to a colander and rinse it under running water to remove the surface slime. Drain the water, then put it into the pot from step [2] and add salt and soy sauce

Finely chop the shrimp and put them in a pot. If it seems like there isn't enough liquid during cooking, add small amounts of soup at a time. The amount of liquid should be enough to just cover the rice

Once the shrimp are cooked through, add the fresh water shield (which has been rinsed under running water and drained) and bring to a boil. Add the chopped chives, thinly sliced ​​white onions, and tomato concassé and stir briefly, then season with a pinch of salt to taste

Finish by sprinkling with white pepper and remove from the heat. Serve in a bowl and garnish with fresh water shield and chopped chives as desired