Ingredients with Measurements:
- 1 lb clams
- 1 small daikon radish, peeled and sliced into thin rounds
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 4 cups dashi (Japanese soup stock)
- 1 tbsp soy sauce
- 1 tbsp sake
- 1 tbsp mirin
- 1 tsp salt
- 1 tsp sugar
- 2 green onions, sliced
- 1 tbsp sesame oil
Special equipment needed:
- Nabe pot or large pot
Step-by-step instructions:
1. Rinse the clams in cold water and set aside.
2. In a nabe pot or large pot, add the sliced daikon, onion, garlic, and ginger.
3. Pour in the dashi, soy sauce, sake, mirin, salt, and sugar.
4. Bring the mixture to a boil over high heat.
5. Once boiling, reduce the heat to medium and add the clams to the pot.
6. Cover the pot and let the clams cook for 5-7 minutes or until they have opened up.
7. Discard any clams that have not opened.
8. Add the sliced green onions and sesame oil to the pot.
9. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 2-4 servings
Nutritional information:
- Calories: 120
- Fat: 3g
- Carbohydrates: 10g
- Protein: 12g
Substitutions for ingredients:
- Clams can be substituted with mussels or other shellfish.
- Dashi can be substituted with chicken or vegetable broth.
Variations:
- Add sliced mushrooms or tofu to the pot for extra flavor and texture.
Tips and tricks:
- Make sure to rinse the clams thoroughly before cooking to remove any sand or grit.
- Use a nabe pot for an authentic Japanese experience.
- Serve with steamed rice for a complete meal.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in the nabe pot for a rustic presentation.
Garnishes:
- Garnish with additional sliced green onions or sesame seeds.
Pairings:
- Serve with a side of pickled vegetables or a simple green salad.
Suggested side dishes:
- Steamed rice
- Pickled vegetables
- Green salad
Troubleshooting advice:
- If the broth is too salty, add more water or dashi to dilute it.
Food safety advice:
- Discard any clams that have not opened during cooking.
Food history:
- Nabe is a traditional Japanese hot pot dish that is typically served during the colder months.
Flavor profiles:
- The broth is savory and slightly sweet, with a hint of ginger and garlic. The clams add a briny flavor to the dish.
Serving suggestions:
- Serve hot with steamed rice and a side of pickled vegetables.
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Region: Japanese