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Japanese clam souptopcook.tomathouse.comPreparation:This simple yet classic Japanese clam broth is not only delicious but also easy to make. It only requires a few ingredients. In Japanese, it's called "asari no sumashiiru." The beauty of this soup is that it pairs perfectly with any meal. Japanese lunch.Japanese clams are delicious for soup. They remain in their shells and require almost no seasoning. Before cooking, they are immersed in a pot of hot water to open their shells. Unopened shells cannot be used for soup, as the clams inside are dead. The remaining shells are placed in the pot and simmered. When the broth takes on a grayish color and a pleasant sea aroma, it's ready. Now all that's left is to add salt. To add flavor and aroma, very thin strips of lemon zest are added. Other variations of clam chowder include: bonito fish dashi broth, adding dashi konbu (dried kelp), and a small amount of soy sauce. You can buy it in Japanese stores mollusksFarm-raised shellfish. These shellfish are usually completely sand-free before packaging, so you don't need to wash them at home; you can just put them straight into the pot and cook them. If you're worried about the shellfish being too clean, you can soak them in fresh water for an hour to remove any remaining sand. If you're using wild clams, clean their shells first, then soak them in fresh water for an hour to remove any sand. Both wild and farmed clams should be cooked and eaten the same day they're purchased, otherwise they'll spoil. Try also to cook Japanese lobster soup. Author of the article: Natalia Semenova "TopCook"
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