My hubby loves as well as volition ever guild the Japanese Clear Clam Soup 日式蛤蜊清汤 at Japanese restaurants whenever nosotros view one. I presently realised that it's slowly to brand on my own. It'll every bit good allow me to laissez passer on it a petty of our ain personal impact yesteryear adding onions to cater to our palette.
This Japanese Clear Clam Soup 日式蛤蜊清汤 is actually slowly to ready as well as wouldn't accept to a greater extent than than thirty minutes of your fourth dimension to ready as well as cook. It's sure enough a refreshing soup fifty-fifty inwards the hot weathers.
Ingredients (enough for iv pax amongst rice as well as other dishes) :
- 500 gm white clams (degritted, scrubbed as well as cleaned)
- 1 to two sachets of dashi pulverisation (to taste)
- 1 tbsp Japanese sake
- 1 medium sized onion (peeled as well as julienned)
- spring onions & coriander (chopped)(for garnishing as well as fragrance)
- 800 ml water
- salt (to taste)
- cooking oil
(tsp = teaspoon; tbsp = tablespoon)
Method :
- Heat a petty cooking fossil oil inwards pot at medium heat.
- Lightly sautéed onions.
- Add H2O into pot as well as convey to boil.
- Add dashi powder as well as stir in the pot.
- Turn to low-medium oestrus as well as flexure inwards clams.
- Cover lid as well as larn out to simmer till clams are cooked. Do non overcook the clams.
- Add sake as well as tabular array salt to taste.
- Skim off scums.
- Garnish as well as serve whilst hot.
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Japanese Clear Clam Soup 日式蛤蜊清汤
4/5
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