World Gourmet Summit 2003 |
Culinary Masterclasses |
The Cuisine of |
Hiroishi Ishii |
Pan Pacific Singapore |
Japanese Steamed Clams with Miso Sauce |
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Serves 20 | |
Ingredients | ||
20 50ml 50g 100g 50g 50g 100g 1 50ml 10g |
Clams rice wine seaweed spring onions, chopped ginger citrus, juiced white miso paste egg vinegar mustard |
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Method
1. Steam clams with rice wine when shell open, take meat
out and washed well and placed back into shell. Method Steam clams with rice wine. Once the shell opens, remove the meat, wash it well, and then return it to the shell. Add the seaweed, spring onions and ginger. In a separate bowl, mix the citrus juice with the miso paste, egg, vinegar and mustard to form the sauce. Serve the clams drizzled with the sauce. |