osuimono

The classic Japanese Clear Clam Soup is made with kombu dashi broth and Manila clams. This light flavorful soup takes only a few ingredients and 15 minutes to prepare. It&#039;s traditionally served for Girls&#039; Day (Hinamatsuri).

Japanese Clear Clam Soup (Ushio-jiru)

lb Manila clams ((454 g, 16-20 pieces))

water ((960 ml))

kombu (dried kelp) ((2” x 2”

Tbsp sake

salt

2-3 strands Mitsuba (Japanese parsley) ((for garnish))

After you purchase manila clams, you will need to de-grit.  Even though they are “ready to use”, I highly recommend doing this process.  Please see my How to De-Grit and Clean Clams post.

Gather all the ingredients (clams should be scrubbed and clean after de-gritting).

Put water, kombu and clams in a saucepan and start cooking on medium heat.  If you have extra time, I recommend adding kombu in water first to let it seep for a longer time.

When small bubbles are around the edges of the pot and water is almost boiling, discard the kombu.  You can also skim the foam to make very nice clear broth.  When boiling, turn down the heat.

When all the clams open up, add sake.  Taste the soup and add pinch of kosher salt if needed.  The clams will get chewy and hard when you cook for a long time, so turn off the heat and serve.

A classic Japanese autumn soup, Matsutake Suimono (Clear Soup) is cooked with seasonal matsutake mushrooms, tofu and mitsuba herb in a clear dashi broth. It's absolutely nourishing and packed with health benefits.&nbsp;

Matsutake Clear Soup (Suimono)

matsutake mushroom ((1.1 oz, 31 g; use other kinds of mushrooms if matsutake is not available))

oz silken/soft tofu ((3” x 1.5”, 7.6 x 3.8 cm))

Temari Fu (wheat gluten) ((optional; bought in Japan))

mitsuba (Japanese parsley) ((substitute it with a green onion/scallion))

Yuzu zest ((or lemon peel))

water

kombu

katsuobushi (dried bonito flakes) ((0.4 oz; 1 handful))

mirin

soy sauce

Gather all the ingredients.

Clean the matsutake mushroom with damp paper towel. Because mushrooms act like a sponge, we try not to wash the mushroom. Shave off a thin sliver of the mushroom stem as if you are sharping a pencil with a knife. Cut into thin slices.

Tie mitsuba’s sprigs into a knot. If you use scallion, finely slice it.

To Prepare Ingredients

Gently clean the dashi kombu with a damp cloth but leave the white powdery substances which contribute to the umami flavor in dashi. Do not wash the kombu.

In a medium pot, put the kombu in the water. Heat up slowly on medium-low heat. If you have time, soak for 3 hours ahead of time or preferably overnight. Kombu’s flavor comes out naturally from soaking in water.

When boiling, add the katsuobushi. Simmer for just 30 seconds and turn off the heat.

Strain the dashi through a fine-mesh sieve set over a bowl. Gently squeeze to release the extra dashi into the bowl.

To Make Dashi

Transfer the dashi back to the saucepan and bring to a boil. Add the seasonings.

Cut tofu into small cubes and add to the soup. Then add sliced matsutake mushrooms and cook until ingredients are heated through, about 2-3 minutes.

Soak temari fu in water to hydrate. When temari fu is soft, squeeze water out and place it in a serving bowl.

Add mitsuba in the soup right before serving. Serve the soup into bowls.

To Make Soup

https://www.youtube.com/watch?v=m7d0FJjlT1U

Matsutake Suimono is a classic Japanese autumn soup with fragrant seasonal matsutake mushrooms, tofu and mitsuba herb in clear dashi broth.

For the complete recipe:
http://www.justonecookbook.com/recipes/matsutake-clear-soup/

Ingredients:

1 (1.1 oz, 31 g) matsutake mushroom*
5.1 oz (145 g, 3” x 1.5”) silken tofu
4 Temari Fu (wheat gluten) (optional)
4 stalks mitsuba, or scallion/green onion
Yuzu zest, if available (or lemon peel)

For dashi
2 cups water
0.2 oz (5 g, 3” x 3”) kombu
0.4 oz (10 g, 1 handful) katsuobushi

For seasoning
1 Tbsp. sake
2 tsp. mirin
2 tsp. soy sauce
½ tsp. salt

Note:

*Use other kinds of mushrooms if matsutake is not available.

Music courtesy of Audio Network: "Electric Storm 11"
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How to Make Matsutake Clear Soup (Recipe) 松茸お吸い物の作り方（レシピ）

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