Clam Clear Dashi Soup 'Ushiojiru'

Ingredients: 10 Clams

500cc Water (For removing the sand)

1 1/2 Salt (For removing the sand)

600cc Water

20g Kombu

1 tsp Light Soy Sauce

1 tsp Salt

10 Mitsuba Leaves

1. Wash the Clams in the water with a brush.

2. Leave the clams in the salted water for 1 hour. (For removing the sand)

3. Place the kombu and the clams in the sauce pan. Pour the water and simmer for about 5 min.

4. Add light soy sauce and salt.

5. Place the 2 clams and mitsuba leaves in the soup bowl and pour the dashi.