Clam Steamed Sake Bowl
Clam bowls have an elegant taste. By steaming sake in advance, the flesh is plump. The dashi from the clams is very tasty.
How to make it
1
Arrange five sand-depleted clams in a batter, pour 1 tablespoon of sake, and steam them in a steamer for about 4 minutes without covering the container.
2
Once the clam mouth opens, remove the flesh from its shell. (Since you use steamed soup, don't throw it away.) Cut it if it's large enough to eat.
3
Put the remaining steamed soup into a pot, pour twice the amount of dashi soup into it and heat it.
4
Add clam flesh, an appropriate amount of wakame, udon, and kinome buds to the dish, and pour warmed [3] on it to finish.
Ingredients for 2 people
-
- Clams removed from sand
- 5
-
- Alcohol
- 1 tablespoon
-
- Bonito soup stock can be used with water
- Appropriate amount
-
- For finishing and pre-treated salted wakame
- Small amount
-
- For finishing udon
- Small amount
-
- For finishing the kinbuds
- Small amount
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