Clams and young shoots steamed in sake

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.

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.)

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

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.

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

-
- Clams removed from sand
- 10
-
- Alcohol
- 1 cup
-
- Shiokura wakame pre-treated. *Please also refer to the separate recipe "Preparation of Shiozora Wakame".
- 100g
-
- For finishing the kinbuds
- Appropriate amount