Rape blossoms, udon, clam salad
It's in season now. This easy recipe is full of spring flavors. Udo changes color easily, so be sure to preserve it. The clams are quickly steamed and simmered, so don't overcook them. Yuzu peel can be used instead of lemon
How to make it
1
Put clams, water and white wine in a pot, cover and steam until they open, then remove the clams and place them in the steaming liquid while cooling in ice water (this will allow the clams' essence to soak in and make them juicy)
2
Cut the udo into strips and place in a bowl with A to prevent coloring and remove excess moisture with kitchen paper. Cut the base of the rape blossoms into 1cm wide pieces and the tip into 2cm wide pieces
3
Combine 1, 2 and B in a bowl, then serve on a plate, top with tomatoes and sprinkle with parsley
Materials 1 person
-
- Clam Middle School
- 5
-
- water
- 30ml
-
- White wine
- 30ml
-
- Udo skin removed
- 50g
-
[A]
- water
- 300ml
-
- Lemon juice
- A little
-
- Boiled rape blossoms
- Three
-
[B]
- Grated lemon peel
- A little
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- White wine vinegar
- 1 tsp
-
- Balsamic Vinegar
- 1 tsp
-
- Lemon juice
- 1 tsp
-
- French Dressing
- 1 tablespoon
-
- White pepper
- A little
-
- salt
- 0.5g
-
- Mince parsley
- 1 tsp
-
- Tomatoes, cut into 5mm cubes
- A little
-
- Mince parsley
- A little
[PR]
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