Clear Clam Soup

1. 1

   Put the kombu in the water and soak for 2 hours.

2. 2

   Put the clams in salt water and place in a dark room to de-grit.

3. 3

   Wash well after de-sanding.

4. 4

   Rehydrate the fu in water.

5. 5

   Lightly blanch the mitsuba in hot water, cut it in half and knot the stalks.

6. 6

   Bring the kombu and clams to the boil.

7. 7

   Remove the seaweed and add the sake.

8. 8

   When the clams have opened, remove the scum and take them out of the pan.

9. 9

   Add the ingredients marked with .

10. 10

    Put the clams and fu in serving bowls, pour in the soup, and add the mitsuba.

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