Slice daikon (Japanese radish) and carrot in the shape of half-moon or ginkgo biloba, tear konjac and shred abura-age, then add them into the pan, when it is cooked, cut green onion into 5 bu (about 1.5cm) length and add it together with unohana until it becomes thick.
そこにダイコン、ニンジンを半月形またはイチョウ形に薄く切ったものと、コンニャクを適宜むしり込み、油揚げを刻んで加え、煮えたころ、ねぎの五分切りをいれ、卯の花をどろどろになるくらい加える。