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Practical Way to Preparing 5-Star Clear Clam Soup for Doll's Festival or Okuizome (Symbolic First Meal Ritual)

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Clear Clam Soup for Doll's Festival or Okuizome (Symbolic First Meal Ritual)

We hope you got insight from reading it, now let's go back to clear clam soup for doll's festival or okuizome (symbolic first meal ritual) recipe. To cook clear clam soup for doll's festival or okuizome (symbolic first meal ritual) you need 11 ingredients and 7 steps. Here is how you cook that.

To prepare an extraordinary Clear Clam Soup for Doll's Festival or Okuizome (Symbolic First Meal Ritual), below are the materials required:

  1. You need 6 of Hamaguri clam (1 large or 2 small per serving).
  2. Get 3 of Broccolini (or mitsuba).
  3. Provide 3 of Temarifu or hanafu (colored dried wheat gluten in the shape of balls or flowers).
  4. You need 1 of Yuzu citrus peel.
  5. You need of Dashi soup stock:.
  6. Get 550 ml of Water.
  7. Get 5 of cm Kombu.
  8. Provide 10 grams of Bonito flakes.
  9. Get 1 tbsp of ＊ Sake.
  10. Use 1 tsp of ＊ Soy sauce.
  11. You need 1/4 tsp of or more ＊ Salt.

After readying the ingridients, next you are ready to make your tasty Clear Clam Soup for Doll's Festival or Okuizome (Symbolic First Meal Ritual) by following the procedures on this section:

  1. 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.).
  2. 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..
  3. 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..
  4. 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.).
  5. 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.).
  6. 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..
  7. Pour the clear soup into the bowls, add the broccolini and gluten, and float a piece of yuzu citrus peel on top..

A delicious, traditional, cream based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. But clear soups are more warming during the cold season, and they're also more versatile than the cream ones. When it comes to myself, I prefer clear soups, because they are lighter than cream soups and I can serve them really, really hot. I like to feel my cheeks burning after a few sips of hot. Matsutake Soup (suimono) is a classic Japanese autumn soup with fragrant seasonal matsutake mushrooms, tofu and mitsuba herb in clear dashi broth.

Recipe : Clear Clam Soup for Doll's Festival or Okuizome (Symbolic First Meal Ritual)

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step by step to make Clear Clam Soup for Doll's Festival or Okuizome (Symbolic First Meal Ritual)

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