Hamaguri Clam Clear Broth Soup (for your child's first meal celebration)

1. 1

   Bundle 3 mitsuba stems together and loosely tie together.

2. 2

   Re-hydrate the dried wheat gluten.

3. 3

   Wash the clams well to degrit.

4. 4

   Place the clams in a small frying pan and cover with the sake.

5. 5

   Turn on the heat and cover with a lid.

6. 6

   When it begins to boil, shake the pan several times, and allow the shells to open.

7. 7

   Put the kombu and the water into a pot and turn on the heat.

8. 8

   Once boiling, lower the heat to low and add the bonito flakes.

9. 9

   When it begins to boil again, stop the heat and strain.

10. 10

    Pour the dashi from Step 5 onto the clams from Step 4 and season with salt and soy sauce.

11. 11

    Put the clams, dried wheat gluten, and mitsuba into a small bowl.

12. 12

    Pour the juices from Step 4 over them.

13. 13

    If you have any clams leftover, you can use them to make clam chowder.

* Per serving · 4 servings · Values may vary.

No additional tips available.