Clams and sky bean paste

This dish is made with clams and broad beans, both in season now, and is topped with a thick bean paste. Just looking at it makes you feel like spring is here
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Japanese food

Seafood side dishes

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

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Cooking time: 15 minutes

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How to make it

Place the washed clams in a pot, add the bonito stock, cover and steam for 3 to 5 minutes

Once the clams open, remove the meat from the shell

Bring the steamed broth from step 2 back to a boil. Add the peeled broad beans, mirin, and light soy sauce

Once the broad beans are soft, add the shelled clams. Once boiling, turn off the heat and thicken with 3 tablespoons of water-dissolved potato starch

Once the potato starch has dissolved well, turn the heat back on and bring to a boil

Ingredients for 2 people

clam

10
Bonito dashi

200cc
Peel bean

100g
Mirin

1/2 tbsp
Light soy sauce

1 tablespoon
Water-soluble potato starch

3 tablespoons

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