Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa, Kiyomi Mikuni

Miso Clams Over Rice

Name: Miso Clams Over Rice
Yield: serves 10
Cuisine: Japan
Ingredients: 1 L water; Some asatsuki (Japanese chives); Sea salt, as needed; 40 g Shinshu miso (miso from the Nagano area); 10 g kombu, rinsed; Cooked rice, as required; Pinch of shichimi (Japanese seven spice chilli pepper); 2 kg asari (Japanese littleneck clams)

Fukagawa meshi

Preparation info

serves
10

Difficulty
Easy

Appears in

Dashi and Umami

By Heston Blumenthal , Pascal Barbot , Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

About

Ingredients

2 kg asari (Japanese littleneck clams)
1 L water
Sea salt, as needed

Asia
Japan
Tsukiji
Fish course
Pescatarian
Spring

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,