Clear Clam Soup for Doll's Festival or Okuizome (Symbolic First Meal Ritual).
Hey everyone, hope you are having an amazing day today. Today, we're going to make a distinctive dish, clear clam soup for doll's festival or okuizome (symbolic first meal ritual). It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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Easiest Way to Prepare Favorite Clear Clam Soup for Doll's Festival or Okuizome (Symbolic First Meal Ritual)
Clear Clam Soup for Doll's Festival or Okuizome (Symbolic First Meal Ritual) is one of the most popular of current trending foods on earth. It's enjoyed by millions daily. It's easy, it's fast, it tastes delicious. Clear Clam Soup for Doll's Festival or Okuizome (Symbolic First Meal Ritual) is something which I've loved my whole life. They're nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can cook clear clam soup for doll's festival or okuizome (symbolic first meal ritual) using 11 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Clear Clam Soup for Doll's Festival or Okuizome (Symbolic First Meal Ritual):
- Take 6 of Hamaguri clam (1 large or 2 small per serving).
- Take 3 of Broccolini (or mitsuba).
- Get 3 of Temarifu or hanafu (colored dried wheat gluten in the shape of balls or flowers).
- Prepare 1 of Yuzu citrus peel.
- Get of Dashi soup stock:.
- Take 550 ml of Water.
- Prepare 5 of cm Kombu.
- Take 10 grams of Bonito flakes.
- Make ready 1 tbsp of ＊ Sake.
- Take 1 tsp of ＊ Soy sauce.
- Get 1/4 tsp of or more ＊ Salt.
Steps to make Clear Clam Soup for Doll's Festival or Okuizome (Symbolic First Meal Ritual):
- For the broccolini, select 3 of the thinnest flowers from among the bunch, cut off the stalk and rinse. (Use the stalk for a stewed side dish.).
- Soak the hamaguri clams in salt water, set them in a dark place (in the sink) for about 2 hours, or cover with a lid, to degrit, then clean off the shells under running water..
- To make the broth, wipe down the kombu with a damp towel, heat in a pot of water, then remove the kombu right before it comes to a boil..
- Add the bonito flakes to the pot, bring to a boil again, then as soon as it comes to a boil, turn off the heat. Let it sit for 2-3 minutes, then strain. (If you don't have bonito flakes, add 1 teaspoon dashi soup stock granules instead.).
- Put the hamaguri clams into the broth, then as soon as they open, transfer them to individual serving bowls. (If you boil them too long, the flavor of the hamaguri clams will become strong and the soup will become cloudy.).
- After removing the clams, add the ＊ seasoning ingredients to taste (to adjust the saltiness), then right before serving, add the broccolini and colored and shaped dried gluten and bring to a boil..
- Pour the clear soup into the bowls, add the broccolini and gluten, and float a piece of yuzu citrus peel on top..
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