Clam Steamed Sake Bowl
A clam soup with an elegant taste. The clams are steamed in sake beforehand, which makes them plump and tender. The broth from the clams is delicious
How to make it
1
Arrange five clams that have been de-shelled in a tray, pour 1 tablespoon of sake over them, and steam in a steamer without covering the container for about 4 minutes
2
Once the clams have opened, remove the meat from the shells (do not discard the steaming liquid as you will use it). If they are large, cut them into bite-sized pieces
3
Strain the remaining steaming liquid into a pot, add twice the amount of soup stock, and heat
4
Add the clam meat and a suitable amount of wakame seaweed, burdock, and kinome leaf to the bowl, then pour in the warmed [3] to complete the dish
Ingredientsfor 2 people
-
- that have been purged of sand
- 5
-
- Alcohol
- 1 tablespoon
-
- bonito broth You can also use
- Appropriate amount
-
- salted wakame Pre-processed
- Small amount
-
- udo (Japanese spikenard) for finishing.
- Small amount
-
- on tree buds For finishing touches
- Small amount
[PR]
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