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Ushiojiru (Hard Clam Soup)
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Ushiojiru (Hard Clam Soup) Recipe

5 from 1 vote
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 2 servings

Ingredients

  • 1 square Kombu (2")
  • 2 cups water
  • Mitsuba leaves
  • 4 Hamaguri (hard clams)
  • 1 Tbsp Sake
  • 1/8 tsp salt
  • 1 tsp Soy Sauce

Instructions 

  • Leave Kombu in water for 30 minutes in a pot. Cut Mitsuba leaves into pieces, 1" (2.5cm) long. Set aside.
  • Add Hamaguri in the Kombu water, and start cooking at medium heat. Add Sake.
  • Just before boiling, remove Kombu and discard. Remove any scum on the surface of the soup, and continue cooking until shells open up. Season with salt and Soy Sauce.
  • Pour into bowls, and top with Mitsuba leaves.

Video

Course: Soup
Cuisine: Japanese
Keyword: clam, soup