Clam clear soup
An exquisite spring soup with seasonal clams and ichiban dashi. The green color of kinome gives a vivid impression.
- 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.
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