Equipment
* optional
Ingredients
Clams & Aromatics
- 600 g manila clams, live, scrubbed
- 15 g ginger, julienned
- 2 garlic, sliced thinly
- 2 scallions, thinly sliced
- 10 ml neutral oil
Broth & Noodles
- 200 g dried buckwheat noodles
- 60 ml sake
- 600 ml dashi stock
- 30 ml soy sauce
- 15 ml mirin
- 10 ml toasted sesame oil, finishing
Nutrition (per serving)
Method
Purge the clams to remove sand. Submerge clams in cool water mixed with 3% salt (approx 15g salt per 500ml water) in a dark place for at least 1 hour. Discard any clams with broken shells or those that do not close when tapped.
Bring a large pot of water to a boil. Add buckwheat noodles and cook according to package directions (usually 3-4 minutes) until al dente. Drain immediately and rinse vigorously under cold running water to remove excess starch and stop cooking. Set aside.
In a deep sauté pan, heat neutral oil over medium heat. Add garlic, ginger, and the white parts of the scallions. Sauté briefly until fragrant, about 1 minute, being careful not to burn the garlic.
Add the drained clams and sake to the pan. Cover immediately with a tight-fitting lid to steam. Cook for 3-5 minutes until the clam shells have popped open.
Remove the lid. Discard any clams that did not open. Pour in the dashi stock, soy sauce, and mirin. Bring to a gentle simmer just to heat the broth through. Do not boil vigorously or the clams may become tough.
Divide the cooked noodles between serving bowls. Ladle the hot broth and clams over the noodles. Drizzle with toasted sesame oil and garnish with the green parts of the scallions.
Chef's Notes
- Rinsing soba noodles is not optional; rubbing them gently under cold running water removes the surface starch that makes the broth slimy.
- For the dashi, a combination of kombu (kelp) and katsuobushi (bonito flakes) yields the best depth, but high-quality instant dashi packets are acceptable for a quick weeknight version.
- If using frozen clams, they are usually pre-cleaned and do not require purging, but verify the package instructions.
- The 'Usukuchi' (light-colored) soy sauce is saltier than regular soy sauce but keeps the broth clear and golden; if using regular soy sauce, reduce quantity slightly and taste.
Storage
Refrigerator: 1 day — Store broth and noodles separately to prevent swelling. Clams should be eaten immediately for best texture.
Reheating: Gently warm the broth on the stovetop and pour over room-temperature noodles.
