Asari no misoshiru

What to get ready

• Clams 800 g
• Miso paste 100 g
• Dashi broth 1.2 l
• Wakame seaweed 12 g
• Spring onion 40 g
• Cooking sake 60 ml
• Steamed rice 800 g

Method

1. 1 Soak the clams in diluted salt water for 2 hours in a dark place to allow them to release all the sand.
2. 2 Rinse the clam shells under running water and let them drain.
3. 3 Simmer the clams in dashi and sake, skimming off the foam continuously to keep the broth clear.
4. 4 Remove the clams as soon as the shells open to prevent the meat from becoming tough.
5. 5 Dissolve the miso in the broth, add the clams to the pot, then turn off the heat, add the wakame and green onions.

With an appliance

• Microwave 22 min

  Replace steps 3 and 4: place the clams, dashi, and sake in a loosely covered deep container, microwave at 800 W for 4 minutes, checking every minute and removing each clam as soon as it opens. Mix the miso into the broth and return the clams as in step 5.