Young Hijiki and Clam Clear Soup
〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・
Simple Recipe with Young Hijiki
With just a handful of ingredients, this delicate ushiojiru (clear clam soup) highlights the savory richness of the clams and the subtle, natural taste of Young Hijiki. Its gentle, comforting flavor makes it the perfect dish to enjoy as spring arrives.
〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・
Ingredients:
- Young Hijiki: 5g (before rehydration)
- Frozen clams: 40g
- Water: 250ml
- Sake: 1 tbsp
- Mitsuba or sliced green onions: to taste
How to:
- In a saucepan, combine the water, sake, and frozen clams. Simmer over medium heat for about 7 minutes.
- Once the broth turns milky and cloudy, add the Young Hijiki directly to the pot and cook for about 1 minute.
- Pour into serving bowls and garnish with mitsuba or sliced green onions before serving.
