Clear Hamaguri Clam Soup For Girls' Day Festival

Clear Hamaguri Clam Soup For Girls' Day Festival

This is a clear soup (osuimono) made with hamaguri clams.
It's very easy with a kombu seaweed dashi base.

Ingredients: 3 servings

Hamaguri clams
150~200 g
Temaribu or fu
1/3 bunch
Kombu dashi stock granules
to taste
to taste
2 to 3 tablespoons
Usukuchi soy sauce
1 teaspoon
3 cups - 600ml


1. Purge the clams in salted water. Wrap the broccolini with plastic wrap and microwave for 1.5~2 minutes. Run under cold water with the plastic wrap so that it stays bright green → then drain.
2. Bring 3 cups of water to a boil and add the konbu soup stock. Add the hamaguri clams and sake and set the heat to medium-low. Skim off the scum if necessary.
3. When clams are open, add the wheat gluten, season with usukuchi soy sauce and salt, then turn off the heat.
4. Ladle the soup into bowls and garnish with the broccolini.

Story Behind this Recipe

My mom has been making this since I was a kid.