Culinary Studio Karinary Art 2020.July
Ingredients
| Clams | 200g ... Purge sand |
| Bitter melon (goya) | 100g ... Cut lengthwise, remove seeds and pith |
| White maitake mushrooms | 50g ... Tear into pieces |
Seasoning
| Sake | 3-1/2 tbsp |
| Salt | To taste |
| Mikawa roasted sake | To taste |
Instructions
- Place clams and sake in a pot over medium-low heat. When the shells begin to open, add white maitake mushrooms, cover, and heat for another 30 seconds. Remove clams and mushrooms, and strain the steaming liquid.
- Thinly slice the bitter melon, sprinkle with salt, and let sit for 15 minutes. Rinse briefly with water and squeeze out excess moisture.
- Mix the bitter melon, clams, and maitake mushrooms with the strained clam steaming liquid. Adjust flavor with Mikawa roasted sake and let soak.