Kukipapa Cooking Channel Time required : 20minutes
- clams : 300g
- にんにく : 1片
- しょうが : 3〜4スライス
- 酒 : 100ml
- 水 : 600ml
- 塩 : 1/2 teaspoon
- 水菜 : 1〜2株
- 大根 : 10cm
- にんじん : 1/2本
- しいたけ : 2本
- ねぎ : 2本
- 豚肉 : 適量
- reason : 1 pack
- サラダ油 : 大さじ2
Remove the sand from the clams
Add clams, salt (not listed), and water in a tray, and place in a dark place to remove sand for 2 hours.
After removing the salt, wash the clams under running water.
Chop the ginger.
Mince the garlic.
Put salad oil in a pan, add ginger and garlic and fry.
Add the clams and mix before the ginger and garlic burn.
Add the sake, and when one of the clam shells opens, add water.
Cover and bring to a boil.
When it boils, turn off the heat and leave it as it is.
Cut off the roots of mizuna, wash and cut into 5cm lengths.
Slice the green onions diagonally and set aside.
Shred the carrots and radish with a slicer or knife.
Cut the shiitake mushrooms into thin slices.
Cut off the roots.
Add salt to the soup from step 2 and mix.
Put the soup in a pot and bring it to a boil.
Add the vegetables and meat prepared in step 3 to complete.
・Use salt water (2% salt) slightly thinner than sea water to remove sand from the clams.
・Thin slices of pork loin and pork belly are recommended.
・You can use whatever vegetables you like.
・Adjust the soup to your taste with salt.
・It is recommended to add medium-thick Chinese noodles.
・You can add soy sauce on the way to change the taste.
・The clams can be placed in a pot or served on a plate.
・Adding some mushrooms and root vegetables at the beginning of the clam pot will improve the taste.
・The required time does not include the time to remove the sand from the clams.
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