For Doll Festival: Clam Clear Broth Soup.
Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, for doll festival: clam clear broth soup. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
For Doll Festival: Clam Clear Broth Soup is one of the most favored of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. For Doll Festival: Clam Clear Broth Soup is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have for doll festival: clam clear broth soup using 8 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make For Doll Festival: Clam Clear Broth Soup:
- Take 8 of Hamaguri clams.
- Get 800 ml of Water.
- Prepare 1 tbsp of Usukuchi soy sauce.
- Prepare 1 tsp of Coarse salt.
- Make ready 3 tbsp of Sake.
- Prepare 1 of one 5 cm square Kombu.
- Make ready 1 dash of Mitsuba.
- Get 1 dash of Wheat bran (optional).
Instructions to make For Doll Festival: Clam Clear Broth Soup:
- Put the water and coarse salt into a large bowl. Add the clams to remove the sand. Let them soak anywhere for about half a day, or at least 3-4 hours..
- Cover with a newspaper because it's probably better if they're in a dark place Once the sand is removed, rub the shells together and rinse..
- Place the clams and the water from the ingredient list into a pot. Add the konbu and sake and turn the heat to medium-low..
- Once it has begun to boil and the shells open, lower the heat to very low right away and remove the konbu and clams..
- Skim off any scum from the surface and add the usukuchi soy sauce and salt. Give it a quick stir and then gently return the clams to the pot. It's done..
- Right before eating, garnish with mitsuba. The wheat gluten (fu) is optional..
- I suggest you cut alternating slits in the konbu..
- Note: To make the salt water for removing the sand from the clams, I use 500 ml of water with 15 g of salt..
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