Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, For Doll Festival: Clam Clear Broth one of my favorites . This time, I am going to make it a little bit unique. This is gonna smell and look deliciou

The Ingredients need to make For Doll Festival: Clam Clear Broth Soup:

1. It’s 8 of Hamaguri clams
2. It’s 800 ml of Water
3. It’s 1 tbsp of Usukuchi soy sauce
4. It’s 1 tsp of Coarse salt
5. Prepare 3 tbsp of Sake
6. Prepare 1 of one 5 cm square Kombu
7. It’s 1 dash of Mitsuba
8. It’s 1 dash of Wheat bran (optional)

Step to make For Doll Festival: Clam Clear Broth Soup:

1. Put the water and coarse salt into a large bowl. Add the clams to remove the sand. Let them soak anywhere for about half a day, or at least 3-4 hour
2. Cover with a newspaper because its probably better if theyre in a dark place Once the sand is removed, rub the shells together and rinse.
3. Place the clams and the water from the ingredient list into a pot. Add the konbu and sake and turn the heat to medium-low.
4. Once it has begun to boil and the shells open, lower the heat to very low right away and remove the konbu and clam
5. Skim off any scum from the surface and add the usukuchi soy sauce and salt. Give it a quick stir and then gently return the clams to the pot. Its done.
6. Right before eating, garnish with mitsuba. The wheat gluten (fu) is optional.
7. I suggest you cut alternating slits in the konbu.
8. Note To make the salt water for removing the sand from the clams, I use 500 ml of water with 15 g of salt.

So that’s going to wrap it up with this special food For Doll Festival: Clam Clear Broth Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!