May 10, 2006 § Leave a comment
Last night I made Japanese Clam Soup (hanaguri-no-ushio-jiru) from a recipe on da*xiang. It was
very easy and quite tasty. The sake and soy sauce give the broth a tangy flavor, yet
it’s light. I doubled the recipe and added additional spinach and
sliced button mushrooms to make a heartier meal. We had plenty of
- 1 pound fresh clams
- 1 tsp salt
- 3 cups water
- 1 tbsp sake
- 1 tsp soysauce
- 1/4 cup chopped spinach
- fish stock (optional)
- sliced mushrooms (optional)
Soak clams in a basin of salted water until they "spit" out dirt and sand. Scrub the clams well.
Put the 3 cups of water and clams in a pan and heat until the clams open. Remove the clams and strain the soup.
Put the soup in a pan and add sake and soysauce (add a little fish stock for extra flavor).
Add chopped spinach in the soup.
Place some clams in a soup bowl and pour the hot soup over them.
Makes 4 servings.