Ingredients with Measurements:
- 1 lb fresh clams
- 4 cups water
- 1/2 cup sake
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 inch piece of kombu
- 1/2 cup sliced green onions
- 1/2 cup sliced daikon radish
- 1/4 cup sliced ginger
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. Rinse the clams thoroughly and set aside.
2. In a large pot, combine the water, sake, soy sauce, mirin, kombu, green onions, daikon radish, and ginger.
3. Bring the mixture to a boil over high heat.
4. Add the clams to the pot and cover with a lid.
5. Cook for 5-7 minutes or until the clams have opened up.
6. Remove the pot from the heat and use a strainer to remove the clams from the broth.
7. Serve the clams in individual bowls and pour the broth over them.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 150
- Fat: 2g
- Carbohydrates: 8g
- Protein: 20g
Substitutions for ingredients:
- Clams can be substituted with mussels or other seafood.
- Kombu can be substituted with other types of seaweed.
Variations:
- Add udon noodles to the broth for a heartier meal.
- Add sliced carrots and celery for additional vegetables.
Tips and tricks:
- Make sure to discard any clams that do not open up during cooking.
- Use fresh, high-quality seafood for the best flavor.
Storage instructions:
- Store leftover broth and clams separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the broth and clams in a pot over medium heat until heated through.
Presentation ideas:
- Serve the Ushiojiru with Clams in individual bowls with a garnish of sliced green onions.
Garnishes:
- Sliced green onions
Pairings:
- Serve with a side of steamed rice and a crisp green salad.
Suggested side dishes:
- Steamed rice
- Green salad
Troubleshooting advice:
- If the broth is too salty, add more water to dilute it.
Food safety advice:
- Make sure to thoroughly rinse the clams before cooking.
- Discard any clams that do not open up during cooking.
Food history:
- Ushiojiru is a traditional Japanese soup made with seafood and kombu.
Flavor profiles:
- Salty, savory, umami
Serving suggestions:
- Serve the Ushiojiru with Clams as a light meal or appetizer.
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Region: Japanese