Asari Sakamushi

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Ensure the clams are purged of sand by soaking them in cold, lightly salted water for at least 30 minutes, or up to a few hours, changing the water once or twice.

   Ca. 15 min.

   Kokkens note: Adding a tablespoon of flour to the purging water can encourage clams to release more sand.

2. 2

   After purging, rinse the clams thoroughly under cold running water and discard any open clams that do not close when tapped.

   Ca. 1 min.

3. 3

   In a large pot or deep skillet with a lid, combine the sake, garlic, and ginger.

   Ca. 1 min.

4. 4

   Add the purged clams to the pot.

5. 5

   Cover the pot tightly and cook over medium-high heat for 5-7 minutes, or until all the clams have opened.

   Ca. 7 min.

   Kokkens note: Do not overcrowd the pot; cook in batches if necessary.

6. 6

   Remove the pot from the heat. Discard any clams that did not open.

7. 7

   Stir in the optional soy sauce and butter, if using, until the butter is melted.

   Ca. 1 min.

   Kokkens note: The butter adds a rich, savory note to the broth.

8. 8

   Divide the clams and broth among serving bowls.

9. 9

   Garnish with the chopped scallion and serve immediately.