Clams with Sea Kale in Miso Broth RecipeOrigin: Fusion Period: Modern |
Ingredients
400g clams (any kind) 
Clams with Sea Kale in Miso Broth Preparation:Method:Blanch the sea kale in lightly-salted water for about three minutes, until just tender. Refresh in iced water then dry. Make 300ml miso soup (either properly with Dashi and Wakame or from a packet, at a pinch). Heat through and add the seaweed. Set aside to keep warm. Add the clams and sake (or rice wine to a pan) along with the lemon zest. Tightly fix a lid and steam until all the clams have opened (discard any that do not open at this stage). Sieve the cooking liquid from the clams to the soup broth, add the sea kale and allow to heat through. To serve add the sea kale to a deep bowl and spoon the clams over the top. Pour over the broth and add the lemon juice then serve. |
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