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Hamaguri no osuimono | Cherrystone clam soup

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In this video, I’ll introduce how to make Hamaguri no osuimono (Cherrystone clam soup). Osuimono is a type of soup and has very delicate flavor. The flavor from the clam is really important and key for this soup. To add fancy color, I put some pieces of wheat gluten that we eat quite often here in Japan and also mitsuba leaves. Mitsuba is a Japanese parsley and has unique bitter flavor. We have this soup on special occasion. Guess when? Enjoy this soup recipe video and please try it out!

Ingredients (2 servings):

2 Cherrystone clams
1 Cup (200ml)  Dashi soup stock
1/2 tsp (2.5ml)  Sake
1 tsp (5ml)  Shiro-dashi
1 pinch of Salt
1/2 tsp (2.5ml)  Soy sauce

Optional:
Mitsuba leaves
Wheat gluten

Directions:

1. Put cherrystone clams in a salted water (3-5%) for 30 minutes.

2. Pour Dashi soup stock in a pot and heat with medium heat. When it starts to boil, add clams, sake, shiro-dashi and salt.

3. Once the clams open, turn to medium low heat. Then, add soy sauce and simmer for a few minutes.

4. Move the clam and wheat gluten in a serving bowl.

5. Pour the soup and garnish mitsuba leaves on top.
Memo :
1. Are you looking for Japanese kitchenwares and cooking tools? Please visit our online store!
2. Would you like to cook many more recipes? Download Free recipe app from here! “Recipe by YJC

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