Ingredients with Measurements:
- 2 pounds of fresh clams
- 2 cups of dashi broth
- 1/4 cup of sake
- 1/4 cup of mirin
- 1 tablespoon of soy sauce
- 1 tablespoon of grated ginger
- 2 green onions, sliced
- 1 tablespoon of cornstarch
- 1 tablespoon of water
Special equipment needed:
- Large pot with a lid
- Strainer
- Small bowl
Step-by-step instructions:
1. Rinse the clams under cold water and discard any that are open or cracked.
2. In a large pot, combine the dashi broth, sake, mirin, soy sauce, and grated ginger. Bring to a boil over high heat.
3. Add the clams to the pot and cover with a lid. Steam the clams for 5-7 minutes, or until they open up.
4. Use a strainer to remove the clams from the pot and place them in a serving dish.
5. In a small bowl, mix together the cornstarch and water to create a slurry.
6. Add the slurry to the remaining broth in the pot and stir until it thickens.
7. Pour the thickened broth over the clams and garnish with sliced green onions.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Boiling
Serving size:
4 servings
Nutritional information:
Calories: 150
Fat: 2g
Carbohydrates: 7g
Protein: 20g
Sodium: 600mg
Substitutions for ingredients:
- Dashi broth can be substituted with chicken or vegetable broth.
- Sake can be substituted with dry white wine.
- Mirin can be substituted with rice vinegar and sugar.
- Cornstarch can be substituted with flour or arrowroot powder.
Variations:
- Add sliced garlic or chili flakes for extra flavor.
- Use mussels instead of clams.
- Add vegetables such as sliced carrots or mushrooms to the broth.
Tips and tricks:
- Make sure to discard any clams that do not open up during cooking.
- Serve with crusty bread to soak up the broth.
- Use a steamer basket instead of a pot if available.
Storage instructions:
Leftover clams can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the clams in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the clams in a large bowl or on a platter with the broth poured over them.
Garnishes:
Garnish with sliced green onions or chopped cilantro.
Pairings:
Serve with a side of rice or noodles.
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy.
- Salad with a light vinaigrette dressing.
Troubleshooting advice:
- If the broth is too salty, add more water to dilute it.
- If the broth is too thin, add more cornstarch slurry to thicken it.
Food safety advice:
- Make sure to discard any clams that do not open up during cooking.
- Store leftover clams in the refrigerator and consume within 2 days.
Food history:
Dashi is a traditional Japanese broth made from kombu seaweed and bonito flakes. It is commonly used in Japanese cuisine as a base for soups, stews, and sauces.
Flavor profiles:
The dashi broth provides a savory and umami flavor to the clams, while the sake and mirin add a subtle sweetness.
Serving suggestions:
Serve the clams as an appetizer or main dish with a side of rice or noodles.
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Region: Japanese