Asari Clam Soup

Name: Asari Clam Soup (Asari no Ushio-jiru)
Cuisine: Japanese
Ingredients: 12 ounces asari clams; 13-inch square kombu (kelp); 13-inch square kombu (kelp); 1 tablespoon sake (rice wine); 1 tablespoon sake (rice wine); Usukuchi shoyu (light-colored soy sauce), preferably, or regular shoyu (soy sauce) to taste; Usukuchi shoyu (light-colored soy sauce), preferably, or regular shoyu (soy sauce) to taste; Usukuchi shoyu (light-colored soy sauce), preferably, or regular shoyu (soy sauce) to taste; Salt to taste; ½ cup daikon sprouts, roots removed, or watercress leaves; ½ cup daikon sprouts, roots removed, or watercress leaves; ¼ yuzu citron or lemon rind, julienned; ¼ yuzu citron or lemon rind, julienned

Asari no Ushio-jiru

Preparation info

4
servings

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

Since asari clams have a naturally rich, sweet flavor, cooking them in water with a piece of kombu (kelp) makes this soup delicious. If asari clams are not available, use littleneck clams or New Zealand cockles. This soup is also delicious when made with miso.

Ingredients

12 ounces asari clams
13-inch square kombu (kelp)
1

Asia
Japan
Fish course
Pescatarian
Soup

Method

Put the clams into a colander, and place the colander in a large bowl of salted cold water (1 tablespoon salt to 1 quart water). Let the clams stand in a cool place for 2 to 3 hours to expel any sand. Then