Hamaguri Clam Clear Soup
Hamaguri Clam Clear Soup

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, hamaguri clam clear soup. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Hamaguri Clam Clear Soup is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Hamaguri Clam Clear Soup is something which I’ve loved my entire life. They’re nice and they look wonderful.

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.

To begin with this recipe, we must 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:
  1. Make ready 4 to 6 Clams
  2. Prepare 1 Kombu (5 cm square)
  3. Prepare 400 ml Water
  4. Take 2 tbsp Sake
  5. Make ready 1/2 tsp Usukuchi soy sauce
  6. Make ready 6 Mitsuba
  7. Take For flushing the sand out of the clams
  8. Take 500 ml Water
  9. Get 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:
  1. Wash clams with tap water. Pat dry the kombu with a well-wrung kitchen towel. Tie 3 stalks of mitsuba together for the garnish.
  2. 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.
  3. Put water, kombu, washed clams, and sake in a pot, and heat over high. Take the kombu right before it comes to a boil.
  4. When clams open up, skim off the scum, and adjust the flavor with soy sauce.
  5. 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 it up for this exceptional food hamaguri clam clear soup recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!