Hamaguri Clam Clear Soup. I have adopted the holiday and turned it into a day to do something fun with my girls. I thought it might be fun to spend this week "celebrating" Hinamatsuri with you. One of the dishes traditionally eaten for Hinamatsuri is Hamaguri Ushio-jiru (Clear Clam Soup)—a soup made with a clear broth and clams.
A perfect Japanese recipe, this soup is both delicious and easy to make using clams, mushrooms and watercress.
This is a dish that you can enjoy the amazingly fragrant and savory broth the clams can give us, and also the power of sake (Japanese rice wine).
One of the beauties of sake is that it erases the 'fishy' smell and enhances the 'umami' or savoriness (that's one of the.
You can cook Hamaguri Clam Clear Soup using 9 ingredients and 5 steps. Here is how you cook that.
Ingredients of Hamaguri Clam Clear Soup
- You need 4 of to 6 Clams.
- You need 1 of Kombu (5 cm square).
- It's 400 ml of Water.
- You need 2 tbsp of Sake.
- Prepare 1/2 tsp of Usukuchi soy sauce.
- Prepare 6 of Mitsuba.
- It's of For flushing the sand out of the clams.
- Prepare 500 ml of Water.
- Prepare 1 tsp of Salt.
Ushiojiru is a simple clear soup with Hamaguri (hard clams). It is traditionally eaten on #Hinamatsuri, the Girls Day festival in. Ushiojiru is a simple clear soup with Hamaguri (hard clams). It is a light and flavorful soup that is quick and easy to make.
Hamaguri Clam Clear Soup instructions
- Wash clams with tap water. Pat dry the kombu with a well-wrung kitchen towel. Tie 3 stalks of mitsuba together for the garnish..
- Flush the sand out of the clams: Dissolve salt in water and submerge the clams. Cover with newspapers and leave for 2 to 4 hours. ＊I recommend you use a colander and a bowl for this task..
- Put water, kombu, washed clams, and sake in a pot, and heat over high. Take the kombu right before it comes to a boil..
- When clams open up, skim off the scum, and adjust the flavor with soy sauce..
- Serve the soup in bowls, and garnish with the tied mitsuba..
Clear Soup with Clam is an elegant soup and is often served at special occasions. The soup is packed with the great flavour of the clams. The shell of the hamaguri is smooth on the surface and very similar to that of the pipi, but hamaguri shells often have geometric patterns on them. The classic Japanese Clear Clam Soup is made with kombu dashi broth and Manila clams. Ushio-Jiru (潮汁) is a clear soup made with seafood such as white fish or clams and seasoned with only salt and sake.
