Miso Clams Over Rice
Fukagawa meshi
Preparation info
Difficulty
Easy
serves
10
Appears in
Ingredients
2 kg 1 L - Sea salt, as needed
10 g 40 g - Cooked rice, as required
- Some asatsuki (Japanese chives)
Pinch
Method
- Soak the clams (still in their shells) in lightly salted water for about an hour to remove any sand and impurities.
- Place the water and kombu in a pan, add a third of the clams from (1) and heat. Once the water has boiled, remove the scum, place the clams in a colander and keep the liquid to one side. Dry the clams and cool in ice water, then remove from their shells.
- Place half of the remaining clams into the liquid from (2), and repeat step (2), then repeat once more for the final third. This gives a clam stock with three times the flavour.
- Dissolve the miso into the stock from (3). Add in all of the clams and heat until right before boiling. Then pour over bowls of rice, garnish with asatsuki (chopped
1 cm
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