Clear Clam Soup

Name: Clear Clam Soup
Yield: 3 servings
Cuisine: American
Ingredients: 3 Clams; 6 Mitsuba; 500 ml Dashi stock; 3 tbsp Sake; 1 Soy sauce; 1 Salt

cookpad.japan @cookpad_jp

I tried to imitate a dish I had at a Japanese restaurant.

Adjust the broth with soy sauce and salt to taste. I recommend a moderate amount of soy sauce, or else the broth will become too dark. Recipe by yukasuke39

I tried to imitate a dish I had at a Japanese restaurant.

Adjust the broth with soy sauce and salt to taste. I recommend a moderate amount of soy sauce, or else the broth will become too dark. Recipe by yukasuke39

cookpad.japan @cookpad_jp

I tried to imitate a dish I had at a Japanese restaurant.

Adjust the broth with soy sauce and salt to taste. I recommend a moderate amount of soy sauce, or else the broth will become too dark. Recipe by yukasuke39

I tried to imitate a dish I had at a Japanese restaurant.

Adjust the broth with soy sauce and salt to taste. I recommend a moderate amount of soy sauce, or else the broth will become too dark. Recipe by yukasuke39

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Ingredients

3 servings

3Clams
6Mitsuba
500 mlDashi stock
3 tbspSake
1Soy sauce
1Salt

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Steps

1

Soak the clams in salt water for about 1 hour in the refrigerator to degrit.
2

Blanch the stem end of the mitsuba, then soak in chilled water.
3

Tie two mitsuba together, then cut the excess part of the stem.
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.
5

Transfer to individual serving bowls, then add the mitsuba. Squeeze in sudachi citron to taste and bon appetite!