Cut spinach into 3–4cm pieces and slice the onion thinly.

Wash oysters in a bowl of water, changing the water 2–3 times, then pat dry and coat with flour.

Boil 100cc water in a pot, add spinach, cover, and cook for 1 minute on medium heat. Stir until wilted, then drain and squeeze out excess water.

Heat butter in a pot, add oysters, and cook on medium heat until both sides change color. Remove oysters and sauté onions until softened.

Add water and seasonings (salt, pepper, consomme) to the pot, bring to a boil, cover, and simmer on low heat for 5 minutes.