Clams and young shoots steamed in sake
Clams contain salt in nature, so there is no need to season them with salt.
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
-
- 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
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