HOMErecipe:Clams simmered in soy sauce

Clam tsukudani

This tsukudani is full of clam extract and has a nice shine. It is delicious when you chop the tsukudani into small pieces and use it in cooked 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

modified recipe0posts

How to make it

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

Once the clams have opened, remove the meat from the shells (do not discard the steaming liquid as you will use it)

Put the strained steaming liquid from [2] and the clam meat into a pot, add bonito stock, sugar, and dark soy sauce until they are just covered, cover with aluminum foil, and bring to a boil