Japanese｜Seafood｜Spring｜Vegetables｜あさりと三つ葉のごま酢和え
Clams and Mitsuba Greens with Sesame Vinegar Dressing
Culinary Art Studio 2015.April
Ingredients
| Large Clams (Asari) | 180g ... Purged |
| Sake | 1 tbsp |
| Mitsuba Stems | 1/2 bunch ... Blanch briefly, chill in cold water, squeeze out excess water, and cut into 3cm lengths |
| Fresh Wakame | 5g ... Blanch in hot water, chill in cold water, and cut into bite-sized pieces |
| Benitate (Red Mustard Sprouts) | As needed |
Sesame Vinegar Dressing
| Clam Broth | 2 tbsp |
| Ground Sesame | 1 tbsp |
| Mikawa Irizake | 1/2 tbsp (or white dashi) |
| Lemon Juice | 1 tbsp |
Procedure
- Place clams and sake in a pot, cover, and cook over high heat until the clams open. Remove the meat and slightly reduce the broth.
- Mix the sesame vinegar dressing ingredients.
- Arrange the clams, mitsuba, and wakame on a plate, and drizzle with sesame vinegar dressing. Garnish with benitate.