Clear Clam Soup

Name: Clear Clam Soup
Cuisine: Japanese
Ingredients: ½ cup kaiware (daikon sprouts); ½ teaspoon usukuchi shoyu (light-colored soy sauce), preferably, or ordinary shoyu (soy sauce); Rind of half yuzu or lemon, cut into thin strips; ½ cup kaiware (daikon sprouts); ½ teaspoon usukuchi shoyu (light-colored soy sauce), preferably, or ordinary shoyu (soy sauce); 2 tablespoons sake (rice wine); ½ teaspoon usukuchi shoyu (light-colored soy sauce), preferably, or ordinary shoyu (soy sauce); ½ teaspoon usukuchi shoyu (light-colored soy sauce), preferably, or ordinary shoyu (soy sauce); Rind of half yuzu or lemon, cut into thin strips; 10 hamaguri (hard-shell clams) (about 1½ pounds) or cherrystone clams; Sea salt; 10 hamaguri (hard-shell clams) (about 1½ pounds) or cherrystone clams; 10 hamaguri (hard-shell clams) (about 1½ pounds) or cherrystone clams; ½ ounce kombu (kelp), 3 × 5 inches, soaked in 5 cups water for 1 hour; 2 tablespoons sake (rice wine); ½ ounce kombu (kelp), 3 × 5 inches, soaked in 5 cups water for 1 hour; ½ ounce kombu (kelp), 3 × 5 inches, soaked in 5 cups water for 1 hour

Kai no ushio-jiru

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

This is another version of clam soup. It is flavored only with kombu (kelp), sea salt, and some drops of usukuchi shoyu (light-colored soy sauce). Use a larger variety of hard clam such as cherrystone clams. Cooking them in water with a piece of good-quality kombu produces a rich, hearty broth that has real body. Spending a little more for the good kombu is a must.

Ingredients

Asia
Japan
Fish course
Soup
Pescatarian

Ingredients

Method