Ingredients
Scale recipe
—Clams
—Green onion
—Miso
—Kombu
—Dried bonito
—Water (optionally substitute some out for sake)
Directions
01
Place clams in salted cold water for 20min. Helps clean the sand out.
02
Make the dashi. Simmer kombu for at least an hour. Add in dried bonito and continue to simmer for 5min.
03
Add in miso and simmer until miso’s well dissolved.
04
Sieve out excess rice and bonito from the broth.
05
Wash off the clams and add them into the pot. Cook and serve immediately after they’ve opened.
