Clams and young shoots steamed in sake

Japanese food
Seafood side dishes
Tamura Takashi
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Clams contain salt in nature, so there is no need to season them with salt.
Cooking time: 20 minutes
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How to make it
1

Wash clams thoroughly with water and drain away the clams. Place a clam on the batter, pour the sake over it, cover it with aluminum foil and wrap it with the batter, and steam it in a steamer for about 15 minutes.

2

After 15 minutes, make sure the mouth is open, remove it from the steamer and peel it off from the shell. (Since you use steamed soup, don't throw it away.)

3

Arrange the five shells on a long plate and place the flesh inside the shell.

4

Strain the steamed soup from [2] through a toilet and place it in a pot. Add the sliced ​​sliced ​​sachet to easy-to-eat size and bring to a boil for about a minute.

5

Once [4] has boiled, place the seaweed on top of the clams, pour boiled soup, and topped with kinome buds to complete.

Ingredients for 3 people

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