Recipe of Award-winning Shijimi Clam Soup For the Dog Days of Summer!
Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Ultimate Shijimi Clam Soup For the Dog Days of Summer!. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Shijimi Clam Soup For the Dog Days of Summer!, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Shijimi Clam Soup For the Dog Days of Summer! delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Shijimi Clam Soup For the Dog Days of Summer! is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Shijimi Clam Soup For the Dog Days of Summer! using 6 ingredients and 4 steps. Here is how you can achieve it.
I made this since I had some delicious Jusanko shijimi clams.
Degritting by saltwater, and cooking from cold water helps to bring out the richness of the clams.
Freezing the shijimi clams increases the elements that give it its flavor, so after degritting, I recommend freeze-storing them.
Cook the frozen clams without defrosting. Recipe by hmaruuo
Ingredients and spices that need to be Prepare to make Shijimi Clam Soup For the Dog Days of Summer!:
- 400 grams Shijimi clams (basket or freshwater clams)
- 1/2 tsp Salt
- 1/2 tsp Soy sauce
- 3 tbsp Sake
- 1200 ml Water
- 1 to garnish Mitsuba
Instructions to make Shijimi Clam Soup For the Dog Days of Summer!
- Rub the clams together to wash. Soak in 1% saltwater for 4 hours to degrit. After degritting, rub the clams together again while rinsing.
- Fill a pot with 6 cups (1200 ml) of water. Add the clams and bring to a boil. Skim off the scum as it forms.
- Add the sake to the boiling soup stock. Use salt to season, then add soy sauce to add more flavor.
- Transfer to servings bowls, and garnish with parboiled mitsuba with long stems tied in knots, and it's complete.
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