RecipeJapanese clam soup and Deep-fried eggplant marinated

Dashi broth is very important as it is basic to Japanese cooking. The chef taught us how to make an eggplant dish and a Japanese clam soup using dashi.

Ingredients

Japanese clam soup Ingredients, for 4 servings 8 clams 450 ml dashi soup wakame seaweed, as needed Japanese honewort (mitsuba) A few drops soy sauce 300 ml water 10 g salt 8 clams (asari)

Dashi soup Ingredients, for 4 servings 5 g dried kombu kelp (business card-sized dried piece) 20 g shredded dried bonito (about one handful) 5 cups water

Deep-fried eggplant marinated in dashi soup Ingredients 5 or 6 small eggplants 1 liter vegetable oil 200 ml dashi soup 40 ml soy sauce 40 ml mirin 120 ml sake ginger, to taste

Directions

1Remove the sand from clams. Mix enough water and salt to make a 3% salt water solution. Place the clams in the salt water and leave overnight. Scrub the shells of clams before cooking.

2Start to make Dashi soup. Wipe the surface of the dried kombu kelp with a dry cloth. The white spots have umami, so just wipe the surface and don’t wash with water. Place the kombu in a pot with 5 cups of water, let it sit for a while, and start cooking on low to medium heat. Once little bubbles can be seen coming from the kombu, remove it from the water.

3Add the shredded dried bonito to the pot, cook for 10 to 20 seconds, and turn off the heat.Once the shredded bonito sinks to the bottom of the pot, filter it using a paper towel or a cloth.

4Wash and remove the sand from the clams. Place the clams in pot with cold dashi soup and cook on low heat. Remove any soup scum.

5Add a few drops of soy sauce to adjust the saltiness. Chop the mitsuba leaves into bite-sized pieces. Briefly parboil the wakame. Once the clams have opened, add the mitsuba and wakame, and turn off the heat.

6Start to make deep-fried eggplant marinated in dashi soup. Cut the eggplants into chunks and place them in water for about 5 minutes to remove any bitterness. Dry the eggplant with a paper towel.

7Heat the oil and deep-fry the eggplant chunks. When the oil comes to a rapid, noisy boil, remove the eggplant.

8For the marinade, mix the dashi soup, soy sauce, mirin, and sake in a pot, turn on the heat, and cook until the alcohol has evaporated.

9Put ice cubes in a large bowl, put the deep-fried eggplants into a smaller bowl, pour the marinade soup over the eggplants and set it in the large bowl of ice to chill.

10Dish up the eggplant and decorate with thin strips (julienne) of ginger.

Tips
For Dashi soup, make sure to remove the kombu before the water starts to boil. If it is left in the soup, it will become slimy and spoil both the appearance and the taste of the soup.
For Japanese clam soup, as the clams will be slightly salty after removing the sand, only a few drops of soy sauce are needed to adjust the saltiness.
For Deep-fried eggplant marinated in dashi soup, When you leave the eggplants in water, the water becomes brown. This indicates that some undesirable components have been removed from the eggplants. For serving the eggplant, mound the pieces in the center of the plate (or bowl) for a more beautiful dish.
Japanese
Liquid Measures:
1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz

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