Step-by-Step Guide to Make Award-winning For Doll Festival: Clam Clear Broth Soup

For Doll Festival: Clam Clear Broth Soup.

You can have For Doll Festival: Clam Clear Broth Soup using 8 ingredients and 8 steps. Here is how you cook that.

Ingredients of For Doll Festival: Clam Clear Broth Soup

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

For Doll Festival: Clam Clear Broth Soup instructions

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 hours..
2. Cover with a newspaper because it's probably better if they're 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 clams..
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. It's 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..