HOME Recipe: Clams with tsukuni

Clam tsukudani

A tsukudani filled with clam extract with a strong luster. It's delicious when you chop the tsukudani you made into finely and cooked into rice.
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Japanese food

Seafood side dishes

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

Amazon

Cooking time: 30 minutes

Exclude the time to remove the sand from the clams

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How to make it

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.

Once the clam mouth opens, remove the flesh from its shell. (Since you use steamed soup, don't throw it away.)

Put the strained steamed [2] and the clam meat in a pot, add the bonito soup stock, sugar and thick soy sauce until it's thick, cover with aluminum foil and heat.

Simmer until the water is reduced and it's finished.

material

Clams removed from sand

5
Alcohol

1 tablespoon
Bonito soup stock can be used with water

Appropriate amount
sugar

2 tbsp
Dark soy sauce

1 tablespoon

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