Clear Clam Soup

Directions

1. 1
   Put the kombu in the water and soak for 2 hours.
2. 2
   Put the clams in salt water and place in a dark room to de-grit.
3. 3
   Wash well after de-sanding.
4. 4
   Rehydrate the fu in water.
5. 5
   Lightly blanch the mitsuba in hot water, cut it in half and knot the stalks.
6. 6
   Bring the kombu and clams to the boil.
7. 7
   Remove the seaweed and add the sake.
8. 8
   When the clams have opened, remove the scum and take them out of the pan.
9. 9
   Add the ingredients marked with .
10. 10
    Put the clams and fu in serving bowls, pour in the soup, and add the mitsuba.