Japanese clear soup アサリの吸い物

Method8 steps

1. 1

   Step 1: Discard damaged or open clams before preparation. Dissolve 7.5 g salt in 250 ml water in a shallow container. Arrange the fresh clams in a single layer and cover loosely. Refrigerate for at least 2–3 hours to purge sand; the source also permits overnight in the fridge. This purging is preparation, not cooking.

   Purge clams in the refrigerator · 120 minUses 200 g asari · 250 ml water for purging the clams · 7.5 g salt for purging the clams

   
2. 2

   Step 2: Discard the purging water. Scrub and rinse the clams thoroughly under running water, and drain; this rinsing water is separate from the measured broth water.

   Uses Purged clams · Running water, for rinsing the clams

3. 3

   Step 3: Wipe any dirt from the kombu. Place the rinsed clams and the single 5 cm kombu strip in the measured 300 ml cold water in a small saucepan, then heat gently over low heat.

   Uses Rinsed drained clams · One 5 cm strip of kombu kelp · 300 ml water

4. 4

   Step 4: Just before the broth boils, remove the kombu and skim off surface scum. Keep the clams and their broth in the pan.

   Uses Clams and kombu warming in water

5. 5

   Step 5: Add sake (2 tsp) and soy sauce. *3

   Uses Clams in skimmed kombu broth · 2 tsp sake · Usukuchi soy sauce ¼ tsp

6. 6

   Step 6: Bring the broth to a boil and cook until the clam shells open. Continue boiling for another 3–5 minutes after opening, following CDC shellfish guidance. Discard any clams that do not open fully during cooking, then turn off the heat.

   Boil clams after their shells open · 3 minUses Seasoned clam broth

   
7. 7

   Step 7: Turn the heat off and serve them in small bowls.

   Uses Fully cooked clams and clear broth

8. 8

   Step 8: If desired, garnish the two small bowls with a little fresh mitsuba and serve.

   Uses Portioned clam soup · Mitsuba, a little to garnish