Ingredients for 4 servings
Freshwater clams (シジミ / Shijimi) 300 g
Water (水 / Mizu) 800 ml
Konbu (昆布 / Konbu) 1 10-㎝ slice
Sake (酒 / Sake) 1 tbsp
Aka dashi miso (赤だしみそ / Aka dashi miso) 80 g
You can make this by combining
mame miso (豆味噌 / Mame miso) and
rice miso (米味噌/ Kome miso).
Leeks (万能ねぎ / Bannō-negi) To taste
How to Make
1. Place the clams into a mixing bowl and then fill the bowl with water. Set the bowl aside in a quiet place for about one hour to let the clams eject sand.
2. Remove the clams from the bowl. Add them to a pot, together with 800 ml of fresh water, sake, and the konbu. Place the pot on medium heat. Remove the konbu just before the water boils.
3. When the clams open, turn off the heat and dissolve in the miso. Serve in bowls. Top with leeks.

Recipe Developed by Machiko Tateno

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