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  • Hi, I’m Francis,

  • the host of this show "Cooking with Dog."

  • First, dissolve the salt in a bowl of water,

  • making 3 percent salinity equal to seawater.

  • Place a mesh strainer in a tray

  • and distribute the asari clams into it.

  • Pour the salt water over the clams until almost covered.

  • Cover to avoid letting any light in the tray

  • and let it sit for 2 to 3 hours.

  • Now, let’s remove the cover.

  • Did you see that?!

  • A dark place helps the clams to spit out the sand

  • and the mesh strainer avoids allowing the sand in again.

  • Place the clams into a bowl

  • and add water.

  • Then, thoroughly rinse the clams,

  • scrubbing the shells against each other.

  • Place the clams into another bowl.

  • Add water again.

  • Scrub the shells against each other,

  • rinsing the clams thoroughly.

  • Finally, rinse them under running water

  • and then place onto a plate.

  • Now, let’s cook the clams.

  • Place the clams into a pot

  • and pour water over them

  • until theyre almost covered.

  • Cover with a lid.

  • Then, turn on the burner.

  • Cooking the clams gradually will help to make the savory dashi stock.

  • When the clams begin to open, uncover.

  • Remove the clams with tongs as soon as the shells are open.

  • This will help to avoid overcooking.

  • Remove all the clams

  • and turn off the burner.

  • Ladle out the foam from the broth.

  • Then, strain the clam broth with a paper towel,

  • removing the sand completely.

  • Now, remove the clams from the shells.

  • Using a spoon, scrape off the connecting muscles

  • so that the meat can be removed easily.

  • Here, Chef will show you the deshelling process slowly.

  • Got it?

  • Pour some clam broth over the meat.

  • This will keep the clams from drying

  • and also help them absorb the savory broth.

  • Let’s cut the vegetables.

  • Slice the long green onion into 5 millimeter

  • or about a quarter inch slices using diagonal cuts.

  • Cut the carrot into thin slices

  • and then slice into thin strips.

  • Cut the aburaage, thin deep-fried tofu in half

  • and slice into thin strips.

  • Remove the excess oil with a paper towel before slicing.

  • And now, let’s make the fukagawameshi.

  • First, add water to the clam broth

  • until it reaches 300ml or about one and a quarter cups.

  • Then, pour the broth into a pot.

  • Ladle the broth into a bowl of miso,

  • dissolve it with a balloon whisk

  • and then add the diluted miso into the pot.

  • Add the sake,

  • mirin,

  • sugar

  • and the shredded ginger root.

  • Add the carrot,

  • aburaage, thin deep-fried tofu

  • and the white part of the long green onion.

  • Lightly stir the ingredients.

  • Cover and bring it to a boil on medium heat.

  • When it begins to boil, reduce the heat to low

  • and simmer for 2 to 3 minutes.

  • Add the clams

  • and the green part of the long green onion.

  • Bring it to a boil again

  • and then turn off the burner.

  • Now, place the fresh steamed rice into a bowl.

  • Ladle the clams and vegetables onto the rice.

  • Then, pour the clam miso broth over it.

  • Top with the shredded nori seaweed.

  • Finally, sprinkle on the shichimi, seven flavor chili powder to taste.

  • There are 2 types of fukagawameshi

  • and today’s dish was originally made by the fishermen

  • in Fukagawa near Tokyo Bay.

  • Another fukagawameshi is a type of takikomi gohan,

  • where the rice is cooked along with the clam meat and seasonings.

  • Be careful not to overcook the clams

  • to keep them from getting tough and shrinking.

  • Good luck in the kitchen.

Hi, I’m Francis,

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C2 broth clam thin pour bowl water

Fukagawameshi (Clam Miso Soup over Rice

  • 81 8
    阿多賓 posted on 2013/09/20
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