-
1
Soak the konbu in 500 ml of water to make dashi.
-
2
Soak the clams in 3% salt water for 30 minutes to remove the slime and sand.
-
3
After the clams have been cleaned of sand, drain in a colander and rinse off the saltiness.
-
4
Cover with a damp paper towel and let them sit for 3 hours.
-
5
If the temperature is pretty high, place them in the refrigerator.
-
6
Apparently, doing this while they are in a colander will increase the flavor and succinic acid.
-
7
Right before cooking, rub the shells together while rinsing with fresh water.
-
8
Pour sake into a pot and turn on the heat to cook off the alcohol.
-
9
Once the alcohol has cooked off, add 500 ml of the konbu dashi and the clams.
-
10
Cook on low heat.
-
11
Slowly cook on very low heat to release the delicious flavors of the clams and konbu while skimming off any scum that rises to the surface.
-
12
Once it begins to boil, remove the konbu.
-
13
Once 1 clam shell has opened, turn off the heat, cover with a lid, and steam for 2 minutes.
-
14
This will prevent the clams from becoming overcooked.
-
15
After 2 minutes, open the lid and add 1 teaspoon of soy sauce.
-
16
Taste and adjust the flavor with salt.
-
17
Place the boiled Chinese noodles into a bowl.
-
18
Strain the soup and add to the bowl.
-
19
Top with the clams.
-
20
Garnish with green onions to finish.
-
21
Optionally top with butter to make it even better!
-
22
If you add some aosa seaweed midway through enjoying this ramen, the scent of the ocean will be strong and you can enjoy two flavors!
