Clear Clam Soup

1. 1

   Soak the clams in salt water for about 1 hour in the refrigerator to degrit.

2. 2

   Blanch the stem end of the mitsuba, then soak in chilled water.

3. 3

   Tie two mitsuba together, then cut the excess part of the stem.

4. 4

   Add sake to the dashi soup stock, then season with soy sauce and salt.

5. 5

   Bring to a boil, then add the clams, cover with a lid, and wait for the clams to open.

6. 6

   Be careful not to over boil.

7. 7

   Transfer to individual serving bowls, then add the mitsuba.

8. 8

   Squeeze in sudachi citron to taste and bon appetite!

* Per serving · 4 servings · Values may vary.

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