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1
For the broccolini, select 3 of the thinnest flowers from among the bunch, cut off the stalk and rinse.
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2
(Use the stalk for a stewed side dish.)
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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.
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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.
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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.
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6
Let it sit for 2-3 minutes, then strain.
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7
(If you don't have bonito flakes, add 1 teaspoon dashi soup stock granules instead.)
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8
Put the hamaguri clams into the broth, then as soon as they open, transfer them to individual serving bowls.
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9
(If you boil them too long, the flavor of the hamaguri clams will become strong and the soup will become cloudy.)
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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.
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11
Pour the clear soup into the bowls, add the broccolini and gluten, and float a piece of yuzu citrus peel on top.
