Hamaguri Nabe (Clam Hot Pot)

Clean Hamaguri clams by soaking them in a bowl of lightly salted water (approximately 3% salt concentration) for at least 30 minutes in a dark place to purge sand. Rinse the Hamaguri clams thoroughly under cold running water.

Wipe Kombu with a damp cloth. Place Kombu and 1200g Water in a nabe pot or large pot. Let it soak for at least 30 minutes to extract flavor.

Slice Firm tofu into 2cm cubes. Trim the ends of Enoki mushrooms and separate them. Remove stems from Shiitake mushrooms. Cut Mizuna into 5cm lengths. Thinly slice Scallions diagonally. Peel and thinly slice Ginger.