Boil Malony for 3 minutes. Rinse with water and drain.
Place the oyster, corn starch and salt (1 small spoon) in a bowl and gently mix.
Gently mix with fresh water to remove the oyster dirt and slime.
Wash three times. Dry the oysters with a paper towel.
Sprinkle flour over.
Sliced onions. Separate Komatsuna's leaves and stems and cut into a length of 5 cm each.
Brown both sides of (3) in a frying pan heated with butter. Then take it out.
Fry the onion (4) in the same frying pan until it becomes translucent.
Add the stem of Komatsuna (4) and stir-fry a little longer.
Put A in (6) and stir-fry. Place the oysters (5) and add white wine to aroma.
Add milk little by little while mixing.
When (7) is boiled, add the leaves of Komatsuna and consomme (4).
Simmer over low heat for 2 minutes. Add (1) and cook for 2 more minutes.
Season with salt and pepper. Serve in a bowl.