Clam soup recipe

Ingredients /nutrition

• 3/4 tbsp salt
• 280 g clam
• 3 in dried kelp
• 1 1/2 tbsp sake
• 3 tsp light soy sauce
• 3 sliced myoga ginger flower buds

Methods / instructions

1. Dissolve salt in 500 ml water and add in clam to soak for 50 minutes. Drain and rinse. Set aside.
2. Add kelp in 600 ml water and set aside for 25 minutes. Cook over medium heat for 12 minutes and remove kelp.
3. Add clam into soup and cook for 12 minutes.
4. Stir in remaining ingredients and simmer gently for 6 minutes.
5. Serve hot.

Servings: 4

More Japanese Cookery: Teriyaki | Japanese lunch, dinner | Sushi Sashimi