Soy Bean Paste Clams
Blanch the clams until just cooked, then remove the meat. Combine with the crispy miso base, julienned young ginger, and the cooking liquid, and bring to a boil.
Ingredients
Clams (blanch until shells just open, remove meat)
600 g
Soybean paste base (see page 14 for recipe)
55 g
Shredded young ginger
10 g
Sugar
8 g
Clam broth (reserved from blanching)
120 ml
Instructions
1
Step 1
Bring a small pot of water to a rolling boil, add the clams and blanch until their shells just open. Turn off the heat, scoop them out, and transfer to cold water to prevent the clam meat from shrinking; reserve the clam broth for later use.
2
Step 2
Once slightly cooled, take the clam meat out and soak in cold water; set aside.
3
Step 3
Heat a pan and sauté the shredded young ginger in 1 tbsp of oil until fragrant, then add the soybean paste base and 120 ml of clam broth and bring to a boil.
4
Step 4
Add the seasonings and the clam meat, bring to a boil once more, and it is done.
