Simple Way to Prepare Award-winning Shio Ramen with Clams

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Any-night-of-the-week Shio Ramen with Clams. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Shio Ramen with Clams, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Shio Ramen with Clams delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Shio Ramen with Clams is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must first prepare a few components. You can have Shio Ramen with Clams using 11 ingredients and 9 steps. Here is how you can achieve that.

I saw on TV that this ramen is No. 1 in Umi-Hotaru, so I decided to try to make it myself.

If by any chance any of the clam shells are open after letting them sit in the beginning, please don't eat them as this means they are dead.
Please check out my blog (in Japanese):
http://ameblo.jp/cooking-s-papa/entry-11563364343.html For 1 serving. Recipe by Cooking S Papa

Ingredients and spices that need to be Make ready to make Shio Ramen with Clams:

1. 200 grams Manila clams
2. 1 bundle Chinese-style noodles
3. 1 Aosa seaweed
4. 1 Green onions
5. 10 grams Butter
6. Soup:
7. 500 ml Water
8. 5 cm square Konbu
9. 50 ml Sake
10. 1 tsp Light soy sauce
11. 1 Salt

Instructions to make Shio Ramen with Clams

1. Soak the konbu in 500 ml of water to make dashi. Soak the clams in 3% salt water for 30 minutes to remove the slime and sand.
2. After the clams have been cleaned of sand, drain in a colander and rinse off the saltiness. Cover with a damp paper towel and let them sit for 3 hours. If the temperature is pretty high, place them in the refrigerator.
3. Apparently, doing this while they are in a colander will increase the flavor and succinic acid. Right before cooking, rub the shells together while rinsing with fresh water.
4. Pour sake into a pot and turn on the heat to cook off the alcohol. Once the alcohol has cooked off, add 500 ml of the konbu dashi and the clams. Cook on low heat.
5. Slowly cook on very low heat to release the delicious flavors of the clams and konbu while skimming off any scum that rises to the surface. Once it begins to boil, remove the konbu.
6. Once 1 clam shell has opened, turn off the heat, cover with a lid, and steam for 2 minutes. This will prevent the clams from becoming overcooked.
7. After 2 minutes, open the lid and add 1 teaspoon of soy sauce. Taste and adjust the flavor with salt.
8. Place the boiled Chinese noodles into a bowl. Strain the soup and add to the bowl. Top with the clams. Garnish with green onions to finish. Optionally top with butter to make it even better!
9. If you add some aosa seaweed midway through enjoying this ramen, the scent of the ocean will be strong and you can enjoy two flavors!

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So that's going to wrap it up for this exceptional food Recipe of Favorite Shio Ramen with Clams. Thanks so much for your time. I'm sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!