Japanese cuisine · Soups & Stews

Hamaguri Ushiojiru

Crystal-clear clam broth, seasoned only with salt and sake, traditionally served for the Hinamatsuri girls' festival.

Ingredients · for 4 servings

• 1 kg clams
• 1.2 l water
• 1 piece kombu (10 cm)
• 3 tbsp sake
• 1 tsp salt
• 1 tsp light soy sauce
• 1 spring onion
• a few shiso leaves (optional)

Instructions

1. Soak the clams in cold salted water for at least 2 hrs., ideally overnight, so they release their sand, then rub the shells firmly against each other and discard any that stay open.
2. Soak the kombu in the cold water for 20 min. and cut the spring onion into fine rings.
3. Slowly heat the kombu water and remove the kombu the moment the first small bubbles appear — if it boils, the broth turns slimy and bitter.
4. Add the clams with the sake and cook covered over medium heat for 5–7 min. until all the shells have opened, carefully skimming off the gray foam.
5. Lift out the clams, pour the broth through a sieve lined with a kitchen towel, and season sparingly with salt and light soy sauce — the clams already bring plenty of salt.
6. Place two to three clams in shallow bowls, pour over the hot clear broth and serve with spring onion rings and a shiso leaf.