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Clear Clam Soup

Clear Clam Soup

For celebrations Make your own version with Manila clams.

Ingredients: 3 servings

Clams
3
Mitsuba
6
Dashi stock
500 ml
Sake
3 tablespoons
Soy sauce
to taste
Salt
to taste

Steps

1. Soak the clams in salt water for about 1 hour in the refrigerator to degrit.
2. Blanch the stem end of the mitsuba, then soak in chilled water.
3. Tie two mitsuba together, then cut the excess part of the stem.
4. Add sake to the dashi soup stock, then season with soy sauce and salt. Bring to a boil, then add the clams, cover with a lid, and wait for the clams to open. Be careful not to over boil.
5. Transfer to individual serving bowls, then add the mitsuba. Squeeze in sudachi citron to taste and bon appetite!

Story Behind this Recipe

I tried to imitate a dish I had at a Japanese restaurant.