Hamaguri Osuimono Recipe 蛤のお吸い物の作り方
Don't be fooled by the look of the soup -- it is packed with flavour and Umami!
The ingredient du jour at Zairyo has to be the Hamaguri Clam. We're in love with the plump, succulent and umami clams ~ we also love that you don't have to do too much to make something delicious. ^^
Try out this really easy recipe that requires at most 10 minutes (including prep time)!
Serves 2~4 pax
Ingredients:
500G Hamaguri Clams or Shiro Hamaguri Clams
100ml Shiro Dashi (White Dashi) *
800ml water
Diced silken tofu (optional)
Prep:
We find that it isn't necessary, but if you wish to thoroughly clean your clams of sand, soak them in salt water (equivalent to sea water) and cover the container with a cloth. Let it sit for at least 30 min to 2 hours. The clams will push the sand out of their shells.
Steps:
1. Add Shiro Dashi to Water in a pot and bring to a boil.
2. Add Hamaguri Clams to broth once pot boils.
3. Once clams open, add other ingredients.
4. Remove scum.
5. Serve.
* Note: If you don't wish to use Shiro Dashi. You may cook Dashi from scratch using these Natural Dashi Tea Bags (instructions can be found on the product page)
