Recipes
Clam, Miso and Daikon Stew
Clam, Miso and Daikon Stew
Recipe Details
Clams are in season from July and October every year. Grab the last chance of tasting juicy clams! Cook with two kinds of miso and daikon. This is certainly an appetizing dish.
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Cut the Chinese celery into sections; slice the daikon and carrot into half round slices; julienne the aburaage.
Step 2
Soak clams in salt water for 30 minutes.
Step 3
In a pot, layer the ingredients in the following order: Chinese celery, daikon, carrot, Shirataki, aburaage, calms, white miso and miso.Add water.
Step 4
Cover the lid and bring to boil under high heat.
Step 5
Reduce to low heat. Toss and mix well. Season with Japanese soy sauce. Cook for 2-3 minutes.Increase to high heat. Sprinkle with green onion. Ready to serve.
Ingredients
General Ingredients
Clams are in season from July and October every year. Grab the last chance of tasting juicy clams! Cook with two kinds of miso and daikon. This is certainly an appetizing dish.
Step by Step Instructions
Step 1
Cut the Chinese celery into sections; slice the daikon and carrot into half round slices; julienne the aburaage.
Step 2
Soak clams in salt water for 30 minutes.
Step 3
In a pot, layer the ingredients in the following order: Chinese celery, daikon, carrot, Shirataki, aburaage, calms, white miso and miso.Add water.
Step 4
Cover the lid and bring to boil under high heat.
Step 5
Reduce to low heat. Toss and mix well. Season with Japanese soy sauce. Cook for 2-3 minutes.Increase to high heat. Sprinkle with green onion. Ready to serve.