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Ingredient
Clear Clam Soup
Introduce
Cooking instructions
* Step 1
Soak the clams in salt water for about 1 hour in the refrigerator to degrit.
* Step 2
Blanch the stem end of the mitsuba, then soak in chilled water.
* Step 3
Tie two mitsuba together, then cut the excess part of the stem.
* Step 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.
* Step 5
Transfer to individual serving bowls, then add the mitsuba. Squeeze in sudachi citron to taste and bon appetite!
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