Name: Hamaguri Nabe (Clam Hot Pot)
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 150 g enoki mushrooms; 300 g firm tofu; 20 g ginger; 800 g Hamaguri clams; 15 g Kombu; 20 g mirin; 100 g Mizuna; 100 g Sake; 50 g scallions; 100 g shiitake mushrooms; 30 g Usukuchi soy sauce; 1200 g Water

Malzemeler

Malzemeler
150 g enoki mushrooms
300 g firm tofu
20 g ginger
800 g Hamaguri clams
15 g Kombu
20 g mirin
100 g Mizuna
100 g Sake
50 g scallions
100 g shiitake mushrooms
30 g Usukuchi soy sauce
1200 g Water

Hazırlanışı

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.

Hamaguri Nabe (Clam Hot Pot)

Malzemeler

Hazırlanışı

🤖 Tarifin devamı GustoBot'ta!