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15 December 2012,00:45 by
D.Sumithra

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JAPANESE CLAM SOUP

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Rinse clams and place on strainer to drain out water. Set aside.
  • Pour fresh water and dried bonito fish stock into a pot and set over medium heat, bring to a boil and dissolve hondashi into the soup.
  • Add Japanese clams, boil and then flavor with soybean sauce, sake, mirin and a pinch of salt.
  • Stir to dissolve and put in shiitake mushrooms and asparagus.
  • Bring to a boil again and add carrots then remove and transfer to serving cups.
  • Serve hot.

INGREDIENTS

  • 250 ml fresh water
  • 300 grams dried bonito fish stock
  • 10 pieces dried shiitake mushroom
  • 20 pieces Japanese clam
  • 1 carrot, cut into thin strips
  • 20 spears of asparagus, using their top
  • 2 tablespoon hondashi
  • 2 teaspoon sake
  • 2 teaspoon mirin
  • 4 teaspoon Japanese soybean sauce
  • Ground salt

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