Recipe of Award-winning Clear Clam Soup for Doll's Festival or Okuizome (Symbolic First Meal Ritual)

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, clear clam soup for doll's festival or okuizome (symbolic first meal ritual). One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Clear Clam Soup for Doll's Festival or Okuizome (Symbolic First Meal Ritual) is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Clear Clam Soup for Doll's Festival or Okuizome (Symbolic First Meal Ritual) is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook clear clam soup for doll's festival or okuizome (symbolic first meal ritual) using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Clear Clam Soup for Doll's Festival or Okuizome (Symbolic First Meal Ritual):

1. Get 6 Hamaguri clam (1 large or 2 small per serving)
2. Get 3 Broccolini (or mitsuba)
3. Take 3 Temarifu or hanafu (colored dried wheat gluten in the shape of balls or flowers)
4. Get 1 Yuzu citrus peel
5. Get Dashi soup stock:
6. Take 550 ml Water
7. Prepare 5 cm Kombu
8. Take 10 grams Bonito flakes
9. Prepare 1 tbsp ＊ Sake
10. Prepare 1 tsp ＊ Soy sauce
11. Get 1/4 tsp or more ＊ Salt

Instructions to make Clear Clam Soup for Doll's Festival or Okuizome (Symbolic First Meal Ritual):

1. For the broccolini, select 3 of the thinnest flowers from among the bunch, cut off the stalk and rinse. (Use the stalk for a stewed side dish.)
2. Soak the hamaguri clams in salt water, set them in a dark place (in the sink) for about 2 hours, or cover with a lid, to degrit, then clean off the shells under running water.
3. To make the broth, wipe down the kombu with a damp towel, heat in a pot of water, then remove the kombu right before it comes to a boil.
4. Add the bonito flakes to the pot, bring to a boil again, then as soon as it comes to a boil, turn off the heat. Let it sit for 2-3 minutes, then strain. (If you don't have bonito flakes, add 1 teaspoon dashi soup stock granules instead.)
5. Put the hamaguri clams into the broth, then as soon as they open, transfer them to individual serving bowls. (If you boil them too long, the flavor of the hamaguri clams will become strong and the soup will become cloudy.)
6. After removing the clams, add the ＊ seasoning ingredients to taste (to adjust the saltiness), then right before serving, add the broccolini and colored and shaped dried gluten and bring to a boil.
7. Pour the clear soup into the bowls, add the broccolini and gluten, and float a piece of yuzu citrus peel on top.

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