Clams and Sky Beans - EPIRECIPE

Japanese food

Seafood side dishes

This is a bean paste made with clams and green beans, which are currently in season. It's a dish that gives off a sense of spring from the looks.
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...

Cooking time: 15 minutes

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How to make it

Place the washed clams in the pot. Add the bonito soup stock, cover and steam for about 3-5 minutes.

Once the clams' mouths open, remove the flesh from their shell.

The steamed soup in [2] is heated again and bring to a boil. Add thinly peeled green beans, mirin, and light soy sauce.

Once the beans are soft, add the clams that have been removed from the shell. Once it boils, turn off the heat and thicken it with 3 tablespoons of water-dissolved potato starch.