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For Doll Festival: Clam Clear Broth Soup Recipe

For Doll Festival: Clam Clear Broth Soup Recipe
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Serving : 4
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Prepare the ingredients before making For Doll Festival: Clam Clear Broth Soup in your home. Then, follow these steps below to serve For Doll Festival: Clam Clear Broth Soup for your family or friends.

Ingredients: 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)

How to Make For Doll Festival: Clam Clear Broth Soup

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make For Doll Festival: Clam Clear Broth Soup in your home by yourself.

    Step 1
  • 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.
  • Step 2
  • 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.
  • Step 3
  • 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.
  • Step 4
  • Once it has begun to boil and the shells open, lower the heat to very low right away and remove the konbu and clams.
  • Step 5
  • 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.
  • Step 6
  • Right before eating, garnish with mitsuba. The wheat gluten (fu) is optional.
  • Step 7
  • I suggest you cut alternating slits in the konbu.
  • Step 8
  • 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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