Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, hamaguri clam clear soup. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
I have adopted the holiday and turned it into a day to do something fun with my girls. I thought it might be fun to spend this week "celebrating" Hinamatsuri with you. One of the dishes traditionally eaten for Hinamatsuri is Hamaguri Ushio-jiru (Clear Clam Soup)—a soup made with a clear broth and clams.
Hamaguri Clam Clear Soup is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Hamaguri Clam Clear Soup is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook hamaguri clam clear soup using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Hamaguri Clam Clear Soup:
- Get 4 to 6 Clams
- Get 1 Kombu (5 cm square)
- Take 400 ml Water
- Make ready 2 tbsp Sake
- Prepare 1/2 tsp Usukuchi soy sauce
- Make ready 6 Mitsuba
- Get For flushing the sand out of the clams
- Take 500 ml Water
- Make ready 1 tsp Salt
Hamaguri, known as hard clams in the US, are shellfish that look and taste like clams, but they are actually different kinds of shellfish. We could make Hamaguri Osuimono (Hamaguri Clear Soup) everyday _. Store it as it was delivered in the chiller. Clams come in many varieties in Japan.
Instructions to make Hamaguri Clam Clear Soup:
- Wash clams with tap water. Pat dry the kombu with a well-wrung kitchen towel. Tie 3 stalks of mitsuba together for the garnish.
- Flush the sand out of the clams: Dissolve salt in water and submerge the clams. Cover with newspapers and leave for 2 to 4 hours. ＊I recommend you use a colander and a bowl for this task.
- Put water, kombu, washed clams, and sake in a pot, and heat over high. Take the kombu right before it comes to a boil.
- When clams open up, skim off the scum, and adjust the flavor with soy sauce.
- Serve the soup in bowls, and garnish with the tied mitsuba.
They are either called Common Orient Clams or Hard Clams, whatever But my favourite is Ni-Hamaguri Sushi! The clam,s large variety only, are first slowly simmered into broth, then drained and cooled before being served. The classic Japanese Clear Clam Soup is made with kombu dashi broth and Manila clams. Ushio-Jiru (潮汁) is a clear soup made with seafood such as white fish or clams and seasoned with only salt and sake. Ushiojiru is a simple clear soup with Hamaguri (hard clams).
So that’s going to wrap this up with this exceptional food hamaguri clam clear soup recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
