Ichiban Dashi Clam Miso Soup

Method

1. Purge the clams: dissolve the salt in the water in a wide tray to make sea-strength brine (about 3%) and spread the clams in it in one layer; the water should just cover them. Cover with newspaper or foil to keep them in the dark and leave in a cool place for 1 h. Then rub the shells together under running water and discard any that are cracked or stay open when tapped.

   Add in this stepsmall clams in the shell (such as Manila or littleneck) 240 gwater, for purging 400 mlsalt, for purging 2 tsp

2. Meanwhile, start the dashi. Wipe the kombu lightly with a damp paper towel, put it in a 16 cm pot with the water and soak for 30 min.

   Add in this stepwater, for the dashi 450 mlkombu (dried kelp) 6 g

3. Set the pot on low heat and warm it very slowly for 12 min. If you have a thermometer, hold it at 60 to 65 °C; if not, keep it at the point where it barely steams and tiny bubbles cling to the bottom. Lift out the kombu once it has softened and spread out. This low-temperature steep pulls pure savouriness without any off flavours.

   low heat

4. Turn up to medium-high heat, add the katsuobushi just before it boils and switch off immediately (heat off). Leave for 2 min, then pour through a sieve lined with paper towel without pressing. You now have a clear, golden ichiban dashi.

   Add in this stepkatsuobushi (bonito flakes) 10 g

   medium-high heat→heat off

5. Rinse the pot, add the dashi, clams and sake and set on medium heat. Cook for 4 min, skimming off the foam that rises. Lift each clam into the serving bowls as soon as it opens so the meat stays tender. Discard any that never open.

   Add in this stepsake (cooking sake) 2 tbsp

   medium heat

6. Lower the heat to low heat. Put both misos in a ladle together, dip it halfway into the broth and stir with chopsticks to dissolve. Heat for 1 min and switch off as soon as the edge starts to bubble. The clams release salt, so taste and adjust the miso.

   Add in this stepred miso (aka miso) 1 tbspwhite miso (shiro miso) 1 tbsp

   low heat

7. Pour the hot broth over the clams in the bowls, top with spring onion and serve straight away.

   Add in this stepspring onion, finely sliced (or mitsuba) 2 tbsp