Japanese｜Seafood｜Spring｜Vegetables｜蛤と春の摘み草のお浸し
Clams and Spring Wild Herbs Ohitashi
Culinary Studio Culinary Art 2024.Feb.
Ingredients
| Clams | 300g - Wash thoroughly and soak in 3% saltwater overnight to remove sand. |
| Japanese parsley | 60g - Blanch stems first in salted boiling water, then cool in ice water and squeeze out excess water. Cut into 4cm lengths. |
| Canola Flowers | 60g - Same as above |
| Shirataki noodles | 50g - Boil to remove bitterness |
Garnish
| Salmon roe, Sudachi lime | As desired |
Seasonings
| Sake | 50ml - For steaming clams |
| Reduced mirin | 2 tsp |
| White soy sauce | A little |
| Vinegar | 1/2 tbsp - For seasoning |
| Salt | A little |
Method
- Wash the sand-purged clams thoroughly and place them in a pot. Add sake, cover, and cook over medium-high heat. Once the shells start to open, remove the clams and take the meat out of the shells. Strain the cooking liquid.
- Adjust the flavor of the strained liquid by adding reduced mirin, white soy sauce, vinegar, and salt, then let it cool.
- Soak the clam meat and shirataki noodles in the seasoned liquid.
- Arrange the Japanese parsley, canola flowers, and ingredients from step 3 on a plate. Garnish with salmon roe and sudachi lime.