Clear Clam Soup
- 4 servings
An exquisite spring soup with seasonal clams and ichiban dashi. The green color of kinome gives a vivid impression.
Ingredients (4 servings)
- 8 clams (50g each)
- 4 leaves kinome, a young leaf of the Japanese pepper tree
- 450cc clam broth
- 150cc ichiban dashi
- 1/4 tsp salt
- 1 tbsp sake, 1/2tsp sake
- pinch of pepper
- 200cc stock (Ichiban dashi with tasted with salt and light soy sauce)
Clean clams with cold water. Put them and water in a pan and boil.
Pick them up once they open one by one. Shell the clams and season with 1 tbsp sake and ichiban dashi.
On one side of a shell place two pieces of clam meat. Cover with the other side of the shell.
Strain 1 and dilute it with ichiban dashi. Add salt and heat. Add 1/2 tsp sake and pour onto 3.
Garnish with kinome and sprinkle with a pinch of pepper.
Clear Soup of Steamed Lotus Root Dumplings
Soba (buckwheat noodles) served with Scallion Nanban Sauce
Japanese style rei-men, cold noodles
Marinated shiitake mushrooms and komatsuna
Umami-rich rice with scallop and chopped green vegetables
Sesame vinegared spring vegetable and wild plants
Stewed beef sinew and red konjak with sake
Quick pork ribs and autumn eggplant stew
Japanese style marinated summer vegetables
Hamo Noppei-jiru Style