Japanese Clear Clam Soup (Ushiojiru) Recipe
This Japanese Clear Clam Soup, or Ushiojiru, is a simple and delicate seafood broth featuring manila clams, kombu, and sake. Ready in 15 min, serves 4.
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Cooking tools:
- Pot
- Stove
- Ladle
- Serving bowl
- Measuring spoon
Ingredients
- 1 lb manila clams (16–20 pieces)
- 4 cups water
- 1 kombu (dried kelp) (2 x 2 inches, 5 x 5 cm)
- 1 Tbsp sake
- ⅛ tsp Diamond Crystal kosher salt
- 2–3 sprigs mitsuba (Japanese parsley) (for garnish)
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