A Chef's Recipe for Hamaguri Clam Broth for Girl's Day

This is the usual way I prepare my hamaguri clam broth.
Do not overcook the clams! Add mentsuyu and check the seasoning first. Add salt if necessary. For 4 servings. Recipe by Silvy1978
A Chef's Recipe for Hamaguri Clam Broth for Girl's Day
This is the usual way I prepare my hamaguri clam broth.
Do not overcook the clams! Add mentsuyu and check the seasoning first. Add salt if necessary. For 4 servings. Recipe by Silvy1978
Steps
- 1
These are hamaguri clams. Scrub the surface well and rinse with water.
- 2
Soak the clams in salted water (the same salt concentration as sea water, not listed) for 20 minutes to de-grit.
- 3
Scrub again and rinse well!
- 4
Put the clams and 800 ml of water in a sauce pan and heat.
- 5
The clams will open up as they're heated. Skim off the scum that floats to the top.
- 6
Add 1 tablespoon of mentsuyu (I used 2x concentrate).
- 7
Add salt. I put in 1 teaspoon and it was perfect.
- 8
Put a pinch of black pepper in individual serving soup bowl as an accent.
- 9
Pour the broth into bowls...
- 10
Drop in the temaribu (decorated wheat gluten). Clam broth is naturally cloudy.
- 11
It is nice to serve with green onion and yuzu peel!
- 12
Add broccolini and wakame seaweed as you like.
- 13
This is a Chef's recipe for Hamaguri Rice.
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