Hamaguri Soba

A clear dashi broth where clams open under the heat, releasing their briny juices. Buckwheat noodles provide a soft texture and nutty flavor that balances the strong marine notes.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 514
• Protein: 21 g
• Carbs: 101 g
• Fat: 2 g

Ingredients

• 800 g Clam ( whole and scrubbed )
• 400 g soba noodles ( dry )
• 1.2 L dashi stock ( ready to use )
• 50 ml Sake or rice alcohol ( pure )
• 2 tbsp mirin
• 2 tbsp soy sauce
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 1 piece yuzu ( finely zested )
• 1 pinch Gray sea salt ( for purging )
• 4 piece Mitsuba (Japanese parsley) ( leaves picked )

Instructions

1. Purging the shellfish

   Soak the clams in a large volume of cold water with the grey sea salt. Let them purge for 2 hours to remove all sand. Then rinse them with clean water.

2. Infusing the broth

   In a saucepan, bring the dashi broth to a simmer. Add the sake, mirin, and soy sauce. The liquid should remain clear and never reach a rolling boil.

3. Cooking the clams

   Plunge the clams into the simmering broth. As soon as they open, remove them immediately to prevent them from becoming rubbery. Strain the broth through a fine-mesh sieve.

4. Preparing the soba

   Cook the soba noodles in a large pot of unsalted boiling water. Drain and rinse them thoroughly under cold water to stop the cooking and remove the starch.

5. Plating and finishing

   Divide the soba into large bowls. Pour the hot broth over them. Arrange the clams, sliced green onion, mitsuba leaves, and yuzu zest for freshness.

Chef's tips

• Do not salt the soba cooking water, they already contain salt.
• If a clam remains closed after 5 minutes of cooking, discard it immediately.

Storage

This dish should be consumed immediately. Soba lose their texture and absorb the broth if they sit.