Clear Clam Soup

Directions

1. 1
   Put the clams in water with the same amount of salt as sea water (1 cup [200 ml] water to 1 teaspoon salt), and place in a dark place for 2 to 3 hours to remove any sand.
2. 2
   Once the sand has been released, rinse under running water while rubbing the shells together.
3. 3
   Blanch the mitsuba, fold the stalk in half, then tie a knot.
4. 4
   Soak the temari-bu to reconstitute.
5. 5
   Wipe the both sides of the kombu with a damp cloth to clean.
6. 6
   Soak the kombu in water for 30 minutes.
7. 7
   Add the clams, then heat on low, and remove the kombu right before it comes to a boil.
8. 8
   Simmer, skimming off any scum that rises to the top, then remove the clams as they open.
9. 9
   Transfer clams to individual serving bowls.
10. 10
    Season the broth with sake and salt, and pour over the clams.
11. 11
    Lightly squeeze the excess water from the temari-bu, and add them to the soup with a sprig of mitsuba.