Easy, fast and delicious recipe for Japanese clams steamed in Sake and Kombu stock.
Ingredients
- 1 Kg Clam
- 1000 ml Water
- 250 ml Sake ( Fine with Rice Wine or White Wine )
- 2 tbsp Soy Sauce
- 3 tbsp Mirin
- 5 g Katsuobushi
- 5 g Kombu
- 1 tbsp Diced Spring Onion
Preperation
1. Fill a medium bowl with cold water and add 1 tsp of salt. Add the clams and let stand for 1 hour. Drain the clams and rinse them well.
2. Get some fresh water, brush the surface of clams with toothbrush, drain well.
3. Rinse kombu and soak until soft, sliced. In a deep saucepan, add katsuobushi, sliced kombu and 1000 ml water, bring to a boil, reduced heat and simmer for 20 minutes.
4. Diced spring onion.
5. Strain the katsuobushi and kombu stock in a sieve, pour the stock back into the saucepan, add in sake, soy sauce, mirin and bring to a boil.
6. Add clams and spring onion and bring it to a boil. Skim off any scum from soup. Cover the saucepan tightly and cook until all the clams have opened and serve.
