If you used white wine, you can drop 1 tbsp. Hi Claudia! Today I want to share a popular recipe at Izakaya-style Japanese restaurants, and that is Sake-Steamed Clams, or Asari no Sakamushi (あさりの酒蒸し). Please do not use my images without my permission. If you enjoy eating clams, try Clam Pasta! . Awesome! Shake the pan to make sure the clams are not over-lapping each other. A simple yet classic Japanese clear soup of short-neck clams is not only delicious but is easy to make with very few ingredients. , Hi Devie! Thank you so much for trying the recipe. Hi Lin! Creamy Clam Dip With Homemade Pita Chips. Hope you had a nice holiday season. . Place the lid and steam on high heat for a few minutes until all the clams open. salt, virgin olive oil, clams, white beans, garlic cloves, wine and 1 more Crispy Asian Chicken Wings Yummly baking powder, chicken wings, water, honey, fish sauce, brown sugar and 8 more Design by. Use of this website is subject to mandatory arbitration and other terms and conditions, select. After adding sake, don’t you feel the essence of the broth sharpens up? ©2020 Just One Cookbook, All Rights Reserved. Taste the soup and add pinch of kosher salt if needed. Please do not use my images without my permission. If you’re interested, other variations of asari sumashijiru incorporate the use of a bonito (katsuo) based dashi stock, or the use of a dashi konbu (dried kelp) stock, and a hint of soy sauce. Add fresh clams in their shells, directly into the boiling water. Your email address will not be published. . . Required fields are marked *. If you use fresh clams, don’t forget to de-grit (let the clams purge sand and grit) before you cook. Buy our best-selling e-cookbook for 33 more easy and simple recipes! ~Chieko. Recipe by Namiko Chen of Just One Cookbook. Most Japanese restaurants do not offer spicy food because there are not too many people who can tolerate spice. I am in Tokyo, I just made this tonight as clams are in season. As many of you already know, clear clam soup is a signature dish to serve on Girls’ Day (Hinamatsuri), which is on March 3rd in Japan. Prep time does not include the time for de-griting (which can take 1-4 hours). Cook the clams until all of the clams … So happy you liked it! detailed guide on how to de-grit clams (Japanese way), Pan-Fried Ginger Pork Belly from Kodoku no Gurume 豚バラ生姜焼き, Amazake (Fermented Japanese Rice Drink) 甘酒, Soy Sauce Caramel Ice Cream 醤油キャラメルアイスクリーム, Pressure Cooker Japanese Curry カレーライス (圧力鍋), Honolulu Cookie Giveaway (US only) (Closed), Children's Day (Boys' Day) & 10 Recipes to Celebrate こどもの日 (端午の節句). Something I need to work on too. That was one of my favorites when I was a kid. Put water, kombu and clams in a saucepan and start cooking on medium heat. “Clear broth” or Sumashi-jiru (すまし汁) doesn’t mean it’s plain water. Sake is made with fermented rice and it has umami and sweetness in there while masking the unwanted smell that sometimes accompanies seafood. The flavors are very subtle, very complex, and very delicious. Place the lid and steam on high heat for a few minutes until all the clams open. The little piece of kombu has so much umami in there that you should extract the flavors slowly (pre-soaking and slowly heating up). Thanks for sharing the recipe Nami! This light flavorful soup takes only a few ingredients and 15 minutes to prepare. Yay! Design by, kosher/sea salt (I use Diamond Crystal; Use half for table salt). Seven Easy Japanese Dishes to Try at Home, Pasta With Mixed Seafood (Pasta alla Posillipo), Clam Measures, Equivalents, Weights and Substitutions. Sake brings out amazing flavors from the clams; simplicity at its best! Hi Bill! It’s a bit hard to describe, but the Japanese believe the magic in sake and the big difference it makes with a dish. You can unsubscribe at any time by clicking the link in the footer of our emails. If you make this recipe, snap a pic and hashtag it #justonecookbook — We love to see your creations on Instagram, Facebook, and Twitter! My mother used to make a sinus-clearing kare-raisu. https://www.justonecookbook.com/japanese-clam-soup-clear-broth Buy our best-selling e-cookbook for 33 more easy and simple recipes! Thank you. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Please read my disclosure policy for details. . No-bake clam dip is a quick and easy … Sake brings out amazing flavors from the clams; simplicity at its best! You can see my tutorial here. Fry bacon in a pot. Other important ingredients are a small piece of kombu and a little splash of sake. This post may contain affiliate links. There are many other ways to make sake-steamed clams, such as adding a little bit of butter at the end. This clear soup of clams is called asari (clam) no (of) sumashijiru and pairs wonderfully with any Japanese meal. . I used fruity white wine instead of sake (as i dont have one) and add more chillies to the recipe.. I tried to cook clam for the first time (by looking at your recipe as well as how to de grit and de salt the clams).. You’re awesome!!!!!! Hello Eha! Japanese Clam Soup (Asari No Sumashijiru). Add them to the pot and saute until they are clear. When small bubbles are around the edges of the pot and water is almost boiling, discard the kombu. Some sweets like Sakura Mochi and Hanami Dango are served as well. Cook the clams until all of the clams open. While the clams are cooking, using a vegetable peeler, gently peel small sections of the yellow lemon rind. Required fields are marked *. A perfect Japanese dish. butter at the end, which adds extra flavor… really delicious! Buy our best-selling e-cookbook full of 33 easy and simple Japanese recipes! And stay in touch with me on Facebook, Google+, Pinterest, and Instagram for all the latest updates. And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram for all the latest updates. As an Amazon Associate I earn from qualifying purchases. Please read more about this custom here. When all the clams open up, add sake. The clams will get chewy and hard when you cook for a long time, so turn off the heat and serve. Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. Manila Clams/Littleneck Clams: How to de-grit, click here. Try tasting the soup before and after adding sake. You can unsubscribe at any time by clicking the link in the footer of our emails. Please see my How to De-Grit and Clean Clams post. Garnish with lemon peel and serve immediately. . Unfortunately, there doesn’t seem to be much interest. , Hi, Nami. This is a wonderful appetizer for a party especially because you can start preparing it after the guests arrive. How to Make Japanese Clam Chowder. Your email address will not be published. Hmmm! Even within Japan, when you live in the city, relatives don’t contact too often, and you only see them at funerals… Houses are smaller and it’s impossible to host a gathering or to have a place to fit everyone… it’s a funny reason we can’t get together if you live in the city (I think it’s more common to get together with relatives if you live in the countryside). That’s our quick and easy week night meal (of course we still need to degrit though…). Hope you enjoy(ed) this recipe! Typically, farmed clams are scrubbed and sand has been removed prior to their being packaged for sale. Please read my disclosure policy for details. had not degritted but shook the pot to bits hoping to get eight serves of open beasties: well, you can imagine the disaster as far as the wine cooking sauce was concerned can’t you . Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! Serve four to five clams in small soup bowls and pour broth over them. She would brown flour and S&B curry powder in the skillet then add hot pepper, white pepper, etc. . . For this soup, the clams are cooked in a pot of hot water until they open. In a large frying pan, add the sake and ginger and bring it to a boil. I really couldn’t believe how good it was. De-grit clams by soaking them into a bowl of cold water for 10 minutes. I have a detailed guide on how to de-grit clams (Japanese way). Therefore, as soon as you get home they are ready for use. For Japanese clear broth, we use various dashi broth, made from kombu or a combination of kombu and katsuobushi. It’s interesting. If you have extra time, I recommend adding kombu in water first to let it seep for a longer time. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. All images and content on this site are copyright protected. After you purchase manila clams, you will need to de-grit. Thank you for sharing, and hope your family will enjoy this dish! I used chili flakes instead of a whole chili, otherwise followed the recipe. If there are any unopened clams, remove them from the pot and discard as these are not fit to eat. So did my father and as kids, we embraced it!