Steamed Clams & Somen
Servings
4
The simplicity of the konbu dashi highlights the briny sweetness of the clams.
Ingredients
-
16 ounces Konbu Dashi (using Uneno Rishiri Konbu)
-
1 tablespoon Nitto Jozo White Tamari
- 2 teaspoons sake
-
1 teaspoon Hanamaruki Liquid Shio Koji
- 1 teaspoon mirin
- 1 ½ pounds clams, washed
-
7 ounces Miwa Yamakatsu Somen Noodles
- ¼ cup negi (or scallions), sliced super thin
Directions
Make the Konbu Dashi ahead (requires 24 hours, keeps for up to 3 days in the refrigerator).
Place large pot of water on high heat with a lid for the somen. In a separate medium size pot, combine the konbu dashi, white tamari, sake, Liquid Shio Koji and mirin, bring to simmer. Taste for seasoning, it should need a little more salt, but the clams will add some once they are cooked inside. Add the clams, bring to a gentle simmer and put a lid on the pot. Steam for about 3 to 5 minutes, until all clams are open.
To cook the noodles, add them to the boiling water, stir with chopsticks and cook for 1 ½ - 2 minutes. Drain immediately, run under cold water, then plunge the noodles into ice water for 30 to 60 seconds. Drain the noodles well and divide into 4 bowls. Divide the clams and broth into each of the four bowls, garnish with scallions and enjoy.