Asari no misoshiru

To purge the Short-neck clams, dissolve 10 grams of Salt in enough water to cover the clams in a bowl (approximately 300 grams of water). Place the Short-neck clams in this solution, ensuring they are submerged. Cover the bowl with a dark cloth or place it in a dark area for at least 30 minutes to allow them to expel sand. Rinse the purged Short-neck clams thoroughly under cold running water.

In a medium pot, add the Dashi stock and bring it to a gentle simmer over medium heat. Add the Sake.

Add the rinsed Short-neck clams to the simmering Dashi stock. Cover the pot and cook for 3-5 minutes, or until all the Short-neck clams have opened. Discard any Short-neck clams that do not open.