date: 2020-12-31T21:08:09.434Z image: https://img-global.cpcdn.com/recipes/6215089102258176/751x532cq70/shio-ramen-with-clams-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/6215089102258176/751x532cq70/shio-ramen-with-clams-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/6215089102258176/751x532cq70/shio-ramen-with-clams-recipe-main-photo.jpg author: Pearl Perry ratingvalue: 4.5 reviewcount: 25988 recipeingredient: - "200 grams Manila clams" - "1 bundle Chinesestyle noodles" - "1 Aosa seaweed" - "1 Green onions" - "10 grams Butter" - " Soup" - "500 ml Water" - "5 cm square Konbu" - "50 ml Sake" - "1 tsp Light soy sauce" - "1 Salt" recipeinstructions: - "Soak the konbu in 500 ml of water to make dashi. Soak the clams in 3% salt water for 30 minutes to remove the slime and sand." - "After the clams have been cleaned of sand, drain in a colander and rinse off the saltiness. Cover with a damp paper towel and let them sit for 3 hours. If the temperature is pretty high, place them in the refrigerator." - "Apparently, doing this while they are in a colander will increase the flavor and succinic acid. Right before cooking, rub the shells together while rinsing with fresh water." - "Pour sake into a pot and turn on the heat to cook off the alcohol. Once the alcohol has cooked off, add 500 ml of the konbu dashi and the clams. Cook on low heat." - "Slowly cook on very low heat to release the delicious flavors of the clams and konbu while skimming off any scum that rises to the surface. Once it begins to boil, remove the konbu." - "Once 1 clam shell has opened, turn off the heat, cover with a lid, and steam for 2 minutes. This will prevent the clams from becoming overcooked." - "After 2 minutes, open the lid and add 1 teaspoon of soy sauce. Taste and adjust the flavor with salt." - "Place the boiled Chinese noodles into a bowl. Strain the soup and add to the bowl. Top with the clams. Garnish with green onions to finish. Optionally top with butter to make it even better!" - "If you add some aosa seaweed midway through enjoying this ramen, the scent of the ocean will be strong and you can enjoy two flavors!" categories: - Recipe tags: - shio - ramen - with katakunci: shio ramen with nutrition: 179 calories recipecuisine: American preptime: "PT27M" cooktime: "PT57M" recipeyield: "3" recipecategory: Dinner ---  Hey everyone, it is Jim, welcome to my recipe site. Today, we're going to prepare a special dish, shio ramen with clams. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious. Shio Ramen with Clams is one of the most well liked of current trending meals in the world. It's simple, it is quick, it tastes yummy. It's appreciated by millions every day. Shio Ramen with Clams is something which I've loved my whole life. They are fine and they look fantastic. To get started with this particular recipe, we must first prepare a few ingredients. You can have shio ramen with clams using 11 ingredients and 9 steps. Here is how you can achieve it. ##### The ingredients needed to make Shio Ramen with Clams: 1. Get 200 grams Manila clams 1. Prepare 1 bundle Chinese-style noodles 1. Get 1 Aosa seaweed 1. Take 1 Green onions 1. Make ready 10 grams Butter 1. Make ready Soup: 1. Get 500 ml Water 1. Make ready 5 cm square Konbu 1. Take 50 ml Sake 1. Make ready 1 tsp Light soy sauce 1. Make ready 1 Salt ##### Steps to make Shio Ramen with Clams: 1. Soak the konbu in 500 ml of water to make dashi. Soak the clams in 3% salt water for 30 minutes to remove the slime and sand. 1. After the clams have been cleaned of sand, drain in a colander and rinse off the saltiness. Cover with a damp paper towel and let them sit for 3 hours. If the temperature is pretty high, place them in the refrigerator. 1. Apparently, doing this while they are in a colander will increase the flavor and succinic acid. Right before cooking, rub the shells together while rinsing with fresh water. 1. Pour sake into a pot and turn on the heat to cook off the alcohol. Once the alcohol has cooked off, add 500 ml of the konbu dashi and the clams. Cook on low heat. 1. Slowly cook on very low heat to release the delicious flavors of the clams and konbu while skimming off any scum that rises to the surface. Once it begins to boil, remove the konbu. 1. Once 1 clam shell has opened, turn off the heat, cover with a lid, and steam for 2 minutes. This will prevent the clams from becoming overcooked. 1. After 2 minutes, open the lid and add 1 teaspoon of soy sauce. Taste and adjust the flavor with salt. 1. Place the boiled Chinese noodles into a bowl. Strain the soup and add to the bowl. Top with the clams. Garnish with green onions to finish. Optionally top with butter to make it even better! 1. If you add some aosa seaweed midway through enjoying this ramen, the scent of the ocean will be strong and you can enjoy two flavors! So that's going to wrap it up with this special food shio ramen with clams recipe. Thank you very much for reading. I'm sure that you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!