Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, clear clam soup for doll's festival or okuizome (symbolic first meal ritual). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Clear Clam Soup for Doll's Festival or Okuizome (Symbolic First Meal Ritual) is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Clear Clam Soup for Doll's Festival or Okuizome (Symbolic First Meal Ritual) is something which I have loved my whole life.
This clear soup of clams is called asari (clam) no (of) sumashijiru and pairs wonderfully with any Japanese meal. Similar to other shellfish, short-neck clams, or asari, have quite a bit of flavor packed within their small shells and require very little seasoning. For this soup, the clams are cooked in a pot.
To begin with this recipe, we must prepare a few components. You can cook clear clam soup for doll's festival or okuizome (symbolic first meal ritual) using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Clear Clam Soup for Doll's Festival or Okuizome (Symbolic First Meal Ritual):
- Take 6 Hamaguri clam (1 large or 2 small per serving)
- Take 3 Broccolini (or mitsuba)
- Get 3 Temarifu or hanafu (colored dried wheat gluten in the shape of balls or flowers)
- Prepare 1 Yuzu citrus peel
- Make ready Dashi soup stock:
- Get 550 ml Water
- Get 5 cm Kombu
- Prepare 10 grams Bonito flakes
- Get 1 tbsp ＊ Sake
- Make ready 1 tsp ＊ Soy sauce
- Prepare 1/4 tsp or more ＊ Salt
Add cleaned clams and ginger slices. Ladle clams and soup to serving bowls. Garnish with julienned ginger and chopped spring onions. Hi Jean, in this recipe, I am using rice wine (clear type) and NOT hua tiao/shaoxing.
Instructions to make Clear Clam Soup for Doll's Festival or Okuizome (Symbolic First Meal Ritual):
- 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.)
- 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.
- 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.
- 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.)
- 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.)
- 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.
- Pour the clear soup into the bowls, add the broccolini and gluten, and float a piece of yuzu citrus peel on top.
Linc's first meal though he actually just tastes clam soup and drinks a little water. We had the Okuizome (お食い初め / "First Meal") for her. It is a Japanese tradition wherein the baby will. Did you scroll all this way to get facts about campbells soup doll? Well you're in luck, because here they come.
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