Hello everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, Shijimi Clam Miso one of my favorites food. This time, I am going to make it a little bit unique. This is gonna smell and look deliciou

The Ingredients need to make Shijimi Clam Miso Soup:

1. It’s 1 of pack Shijimi clams (basket or freshwater clams)
2. Prepare 3 tbsp of Miso
3. You need 5 of cm Kombu for dashi stock
4. Prepare 600 ml of Water

Step to make Shijimi Clam Miso Soup:

1. Even if the package says, no need to de-sand the clams, they are still alive and there are toxins inside so lets get them out.
2. I used a shallow draining board. This way, when you clean them, any toxins and sand will sink to the bottom and its easy to clean up afterward I used 1% salt (Not listed in ingredients)
3. Put the shijimi clams it. Cover with newspaper and let the shijimi rest for about 2 hour If its a warm day, its better to put them in the fridge for this step.
4. In the meantime make the kombu dashi stock. Gently wipe the kombu with a tightly wrung out cloth and then put it in some water to soak.
5. After two hour.. Look what came out! Im glad I didnt eat all thi..
6. Take out the piece of kombu and then add the shijimi clams into the water!
7. When you boil it, scum will rise, so skim it off.
8. Once you think the shijimi clams are starting to open, lower the heat to low and dissolve the miso. Its done!
9. Dont let it boil after adding the miso.

So that’s going to wrap it up with this exceptional food Shijimi Clam Miso Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thank you for reading. Go on get cooking!