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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare clams. Discard clams with broken shells or shells that are not tightly closed. Be sure to wash the clams thoroughly-no trace of sand should remain on their shells. | 2. Combine 5 cups water and the kombu in a large saucepan; turn the heat to medium and cook the kombu until tender, about 10 minutes, never letting the water come to a full boil. | 3. Remove and discard the kombu and add the clams, then cook just until the clams open, about 5 minutes. | 4. Stir in the scallions, sake, soy sauce, sesame oil, and salt; taste and adjust the seasoning. Serve immediately. | 5. Any clams that do not open during the cooking process can be pried open with a dull knife at the table. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
kombu	1/4	lb	rinsed	100.8669	0.0	22.4401	0.5667
clam	24		scrubbed washed	185.76	7.7112	31.6872	2.0736
scallion	4		trimmed cut	128.0	29.36	7.32	0.76
mirin	1	tablespoon		100.8669	0.0	22.4401	0.5667
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
dark sesame oil	1	teaspoon		100.8669	0.0	22.4401	0.5667
salt	1	pinch		-	-	-	-
water	5	cups		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.