Subtitles section Play video
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Hi, I’m Francis,
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the host of this show "Cooking with Dog."
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First, dissolve the salt in a bowl of water,
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making 3 percent salinity equal to seawater.
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Place a mesh strainer in a tray
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and distribute the asari clams into it.
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Pour the salt water over the clams until almost covered.
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Cover to avoid letting any light in the tray
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and let it sit for 2 to 3 hours.
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Now, let’s remove the cover.
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Did you see that?!
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A dark place helps the clams to spit out the sand
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and the mesh strainer avoids allowing the sand in again.
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Place the clams into a bowl
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and add water.
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Then, thoroughly rinse the clams,
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scrubbing the shells against each other.
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Place the clams into another bowl.
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Add water again.
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Scrub the shells against each other,
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rinsing the clams thoroughly.
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Finally, rinse them under running water
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and then place onto a plate.
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Now, let’s cook the clams.
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Place the clams into a pot
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and pour water over them
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until they’re almost covered.
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Cover with a lid.
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Then, turn on the burner.
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Cooking the clams gradually will help to make the savory dashi stock.
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When the clams begin to open, uncover.
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Remove the clams with tongs as soon as the shells are open.
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This will help to avoid overcooking.
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Remove all the clams
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and turn off the burner.
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Ladle out the foam from the broth.
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Then, strain the clam broth with a paper towel,
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removing the sand completely.
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Now, remove the clams from the shells.
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Using a spoon, scrape off the connecting muscles
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so that the meat can be removed easily.
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Here, Chef will show you the deshelling process slowly.
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Got it?
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Pour some clam broth over the meat.
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This will keep the clams from drying
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and also help them absorb the savory broth.
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Let’s cut the vegetables.
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Slice the long green onion into 5 millimeter
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or about a quarter inch slices using diagonal cuts.
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Cut the carrot into thin slices
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and then slice into thin strips.
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Cut the aburaage, thin deep-fried tofu in half
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and slice into thin strips.
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Remove the excess oil with a paper towel before slicing.
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And now, let’s make the fukagawameshi.
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First, add water to the clam broth
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until it reaches 300ml or about one and a quarter cups.
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Then, pour the broth into a pot.
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Ladle the broth into a bowl of miso,
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dissolve it with a balloon whisk
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and then add the diluted miso into the pot.
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Add the sake,
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mirin,
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sugar
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and the shredded ginger root.
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Add the carrot,
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aburaage, thin deep-fried tofu
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and the white part of the long green onion.
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Lightly stir the ingredients.
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Cover and bring it to a boil on medium heat.
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When it begins to boil, reduce the heat to low
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and simmer for 2 to 3 minutes.
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Add the clams
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and the green part of the long green onion.
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Bring it to a boil again
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and then turn off the burner.
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Now, place the fresh steamed rice into a bowl.
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Ladle the clams and vegetables onto the rice.
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Then, pour the clam miso broth over it.
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Top with the shredded nori seaweed.
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Finally, sprinkle on the shichimi, seven flavor chili powder to taste.
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There are 2 types of fukagawameshi
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and today’s dish was originally made by the fishermen
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in Fukagawa near Tokyo Bay.
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Another fukagawameshi is a type of takikomi gohan,
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where the rice is cooked along with the clam meat and seasonings.
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Be careful not to overcook the clams
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to keep them from getting tough and shrinking.
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Good luck in the kitchen.