Recipe of Speedy For Doll Festival: Clam Clear Broth Soup
Hey everyone, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, Easiest Way to Prepare Super Quick Homemade For Doll Festival: Clam Clear Broth Soup. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from For Doll Festival: Clam Clear Broth Soup, 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 For Doll Festival: Clam Clear Broth Soup 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 For Doll Festival: Clam Clear Broth Soup is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must first prepare a few components. You can cook For Doll Festival: Clam Clear Broth Soup using 8 ingredients and 8 steps. Here is how you can achieve it.
We don't have any girls in our family, but I make this for my mother's birthday every year, which is the same day as the Doll Festival.
Perform Steps 6-7 quickly. After removing the sand from the shells, they will be quite slippery when you wash them, but please wash them very well. There was one time where I got my finger caught in a shell! Be careful! For 4 servings. Recipe by sweet_rose
Ingredients and spices that need to be Make ready to make For Doll Festival: Clam Clear Broth Soup:
- 8 Hamaguri clams
- 800 ml Water
- 1 tbsp Usukuchi soy sauce
- 1 tsp Coarse salt
- 3 tbsp Sake
- 1 one 5 cm square Kombu
- 1 dash Mitsuba
- 1 dash Wheat bran (optional)
Steps 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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