Clam Soba
Ingredients
- 800 gClam (whole and scrubbed)
- 400 gsoba noodles (dry)
- 1.2 Ldashi stock (ready to use)
- 50 mlSake or rice alcohol (pure)
- 2 tbspmirin
- 2 tbspsoy sauce
- 2 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
- 1 pcyuzu (finely zested)
- 1 pinchGray sea salt (for purging)
- 4 pcMitsuba (Japanese parsley) (leaves picked)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- Do not salt the soba cooking water, they already contain salt.
- If a clam remains closed after 5 minutes of cooking, discard it immediately.
How long does this dish keep?
This dish should be consumed immediately. Soba lose their texture and absorb the broth if they sit.
