A comforting classic of the Japanese table, where a naturally milky, umami-rich clam broth meets the deep, savory, fermented character of traditional red miso.
Ingredients
- 400 g live fresh whole freshwater clams (shijimi)
- 800 ml low-mineral spring water
- 30 ml dry Japanese cooking sake (ryorishu with no added salt)
- 60 g fermented red soybean miso paste (aka miso)
- 30 g fresh Japanese scallions (negi)
Method
- Rinse the clams thoroughly under cold running water. Vigorously rub the shells together between your hands for 1 to 2 minutes to remove silt and surface grit until the rinsing water runs completely clear, then drain well.
- Place the cleaned clams in the bottom of a saucepan, then cover with the cold spring water and cooking sake. Starting cold is essential to gently draw out the natural juices and succinic acid from the clams.
- Heat uncovered over medium heat for about 4 to 5 minutes. As soon as the liquid begins to simmer around 85 °C to 90 °C and the first bubbles appear, carefully skim off the thin layer of white foam that rises to the surface using a small skimmer.
- Continue cooking at a gentle simmer at around 90 °C for 2 to 3 minutes. As soon as all the clam shells open wide and the broth turns milky and translucent, immediately turn off the heat to keep the clam meat tender and prevent it from turning rubbery.
- Ladle out a small amount of hot broth from the saucepan. Place the red miso paste in a fine-mesh strainer submerged in the ladle, then gently dissolve it using chopsticks or a small whisk for about 1 minute until completely smooth.
- Pour the dissolved miso back into the saucepan and stir with a circular motion to thoroughly blend the broth. Reheat over very low heat for 1 minute, keeping the liquid below 80 °C, and never allow it to return to a boil so you do not alter the miso's cultures and aromas. Let rest off the heat for 1 minute.
- Gently divide the opened clams among individual bowls, ladle the steaming hot broth over top, then garnish with the finely sliced scallions just before serving.
Nutrition
Per serving
- Energy
- 40.5 kcal
- Protein
- 2.03 g
- Carbohydrate
- 4.43 g
- Fat
- 0.94 g
- Fibre
- 0.99 g
