Clear Clam Soup for Doll's Festival or Okuizome (Symbolic First Meal Ritual)

1. 1

   For the broccolini, select 3 of the thinnest flowers from among the bunch, cut off the stalk and rinse.

2. 2

   (Use the stalk for a stewed side dish.)

3. 3

   Soak the hamaguri clams in salt water, set them in a dark place (in the sink) for about 2 hours, or cover with a lid, to degrit, then clean off the shells under running water.

4. 4

   To make the broth, wipe down the kombu with a damp towel, heat in a pot of water, then remove the kombu right before it comes to a boil.

5. 5

   Add the bonito flakes to the pot, bring to a boil again, then as soon as it comes to a boil, turn off the heat.

6. 6

   Let it sit for 2-3 minutes, then strain.

7. 7

   (If you don't have bonito flakes, add 1 teaspoon dashi soup stock granules instead.)

8. 8

   Put the hamaguri clams into the broth, then as soon as they open, transfer them to individual serving bowls.

9. 9

   (If you boil them too long, the flavor of the hamaguri clams will become strong and the soup will become cloudy.)

10. 10

    After removing the clams, add the * seasoning ingredients to taste (to adjust the saltiness), then right before serving, add the broccolini and colored and shaped dried gluten and bring to a boil.

11. 11

    Pour the clear soup into the bowls, add the broccolini and gluten, and float a piece of yuzu citrus peel on top.

* Per serving · 4 servings · Values may vary.