Kyonpe's Corner
"Stir-fried clams and seaweed"
Kyonpe
October 1, 2001
This is the taste of spring.
Prepare clams, fresh wakame seaweed, thinly cut ginger, sesame oil to fry, and mentsuyu, the soup for the Japanese noodles.
Cut the seaweed into a reasonable size.
Put the sesame oil in a fry pan, heat it up, and stop just before it starts smoking. Put in the ginger and seaweed, and stir them together. After frying the clams quickly and sprinkling a bit of sake, put the mentsuyu over thoroughly. Then it's finished.
It's very simple, but the combination of clams and seaweed is indescribably delicious.
As I tried making it
It is very sumptuous to fry clams like this. But it is a great dish when treating you to taste the spring once in a year. It is hard to serve it in a large plate, but it'll be a wonderful dish only in a small quantity with, say one or two clams with some seaweed.
Just like sauteed fresh fu with butter, such a great taste may be spoilt if the sweetness of the mentsuyu is too strong. If you want to be safe, you should flavor only with sake and soy sauce instead of the mentsuyu.
Plate: by Mansaku Nakao
From Shiki no Aji (April 1996)
Translated by Maiko Noda
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