When you cook Clams with Sake (Rice Wine), delicious soup is created in the pan. I don’t want to waste it. To enjoy all the delicious soup, I added Harusame Noodles (Bean Thread Noodles) with some extra Stock. This dish is yummy.
Makes
2 Servings
Ingredients
300g Clams OR ‘Pippi’
1 cup Salted Water *1 cup Water & 1 teaspoon Salt
1 tablespoon Oil
1 clove Garlic *finely chopped
*Note: Chilli can be added.
1/4 cup Sake (Rice Wine)
1 cup Chicken Stock OR Dashi Stock
1 teaspoon grated Ginger
1 to 2 teaspoons Soy Sauce *carefully alter the amount
60 to 80g Dry Harusame Noodles (Bean Thread Noodles)
1 Spring Onion *finely chopped
Method
- Clean Clams and place them in a deep plate or container in a single layer. Pour over Salted Water, set aside in a cool place for 1-2 hours, and let them spit out the grit. *Note: Some store-bought Clams are ready to use without doing this process.
- Clean the Clams with fresh water before you cook them.
- Heat Oil and Garlic (and Chilli) in a frying pan over medium heat. When aromatic, add Clams and Sake (Rice Wine), cover with a lid, and cook until all Clams are open.
- Add Chicken Stock (OR Dashi Stock) and Ginger, and bring to the boil. Taste the soup and season with Soy Sauce. Make a room and add Dry Harusame Noodles, and cook until Harusame are soft.
- Sprinkle with finely chopped Spring Onion and serve immediately.
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