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Sashimi of surf clams | Kimagure Cook's recipe transcription

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Kimagure Cook

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Ingredients

Spisula : Three
brine : Appropriate amount
kelp : 1-2 sheets
ice water : Appropriate amount
soy sauce : Appropriate amount

Time required

20minutes

Procedure

1) Take out 01:31
Insert a knife through the hole in the water pipe to remove the scallop, and when there is a gap, remove the scallop on the other side and remove the string to open the shell. You can remove the opposite shell by removing the two places where the scallops are attached.
2) Take off the internal organs and gills 03:50
When you are in a state of shaving, divide it into a ball and a string. Open from the side that is in the shape of a ball, and take the internal organs with a knife. To treat the strings, remove the gills, cut the water pipe in half, and wash it lightly with salt water.
3) Boil 06:45
Soak in ice water for about 5 seconds for the body and about 15 seconds for the string in boiling water containing kelp. Remove from water and wipe the surface with kitchen paper. Remove the skin from the tip of the string and remove the water pipe membrane with kitchen paper. Cut it to the size you like and serve it on a plate together.

Point

The thin thing that comes out of the ball part is a part of the internal organs (rod crystal), so you don't have to worry about it.
The reason for making a cut in the water pipe is that there may be mud in it.
The reason why the heat is passed a little is that the color of the shellfish changes and it becomes beautiful and at the same time it becomes sweet.
The slimy surface gives a fishy smell peculiar to shellfish, so it is better to wipe it carefully.
You may bake garlic butter soy sauce.