Posts tagged ‘wakame’

December 27, 2011

Asari Sakamushi (Sake Steamed Clams)

by tina

I’ve had this before at a Japanese tapas restaurant and it tasted simply delicious. I randomly decided to try to make this when I saw that the live clams were on sale at my nearby grocery store. Can’t go wrong with live clams–They turned out yummy.


  • 15 – 18 clams (about 0.8 lb. I used live Manila clams)
  • ~15 slices of ginger (cut in strips)
  • ~15 pieces of lemon zest (cut in strips)
  • 2 – 3 pieces wakame Or 1 large piece of kombu
  • 2 1/2 cups water
  • 1/4 cup sake
  • 1/8 – 1/4 teaspoon salt
  • 1 green onion (cut in thin vertical/longitudinal strips aka julienned)

Soak the clams in water with a little salt for ~4 hrs or overnight. We want the clams to spit out the “dirty” water and/or sand in their system.

After they have been soaked, scrub the clam shells down (I used a toothbrush).

Picture of the ingredients (and the kind of sake) I used:

Place the water in a (smaller) pot and turn the temperature to high and bring it to a boil. (You could start with a little less water in case it’s too diluted for your taste). With the water boiling, place the ginger, lemon zest, and kombu/wakame in. Let them boil for 30 secs. Then add in the clam. Add the sake. Add the salt (start with 1/8 teaspoon). Let it come to a boil, for about 3-5 mins or until the clam shells open. If the soup is not salty enough for you, then add a little more salt at this point. Boil for another minute.

Turn the temperature down.

Transfer into a large bowl and garnish with green onions on top.

August 10, 2011

Miso Soup

by tina

Miso soup… My version. ^_^

Instead of using dashi granules, I use a salmon fillet to add extra flavor, and most of all it gives me more protein on top of the tofu.


  • 1 wild alaskan sockeye salmon 5-7 ounce fillet (frozen and individually vacuum packed, from Costco)
  • 4 cups water
  • 10 thin slices of ginger
  • 1/4-1/3 cup miso paste (all natural, low salt)
  • 1 tofu regular or silken, diced (I used the House brand regular tofu)
  • 1/8 cup wakame
  • 1 stalk green onion, chopped
(4-5 servings)

Here’s a picture mainly to show which miso paste and salmon fillet (defrosted the night before in fridge) I used:

In a pot, place the water and ginger in and bring it to a boil. Place the salmon in and continue boiling for ~3 minutes. Whisk in the miso paste with a spatula until all the paste has dispersed into the water (if you’re having trouble, try smashing the paste with the spatula against the side of the pot and then stir). Slice the salmon in half with the spatula (more of the salmon oils/flavor will go into the soup). Add the tofu and stir.  Place the lid over the pot. Once it reaches a boil, turn the temperature down to medium. Add the wakame, replace the lid, and let it simmer for ~5 minutes before serving. Add the green onions as garnish.

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July 6, 2011

Pork Ribs Soup with Wakame & Carrots

by tina

Thinking up a good name for this soup was a hard one. I eventually gave up and named it simply by its main ingredients. :)

Soups are considered my lazy foods. They’re easy to cook up because all I need to do is boil and simmer, and I don’t need to worry about oil splatters.  Also, I could be cooking up another dish while a soup is slowly cooking.


  • 4 garlic cloves
  • 1 carrot
  • 1/8 cup of cut dried wakame seaweed
  • 1/4 teaspoon salt
  • 3-4 strips of baby back ribs
  • 900 ml (or ~4 cups) of water

There are 2 parts to cooking this soup:

First, in a pot, boil about 750 ml of water.  After the water comes to a boil, place the strips of ribs in. Continue boiling until you see a little bit of blood coming out of the bones (about 2 minutes). Turn the temperature off and bring the pot over to the sink.  Drain the hot water immediately and then run cold water through the pot. Wash the pork, especially where the bone is to rid of any bone shards (wouldn’t want those to end up in the soup).  Then cut the ribs into small pieces keeping the bone in the center of each piece. (pictured below)

You may think that boiling the ribs for this first step may be a waste of perfectly good pork soup, but I’ve tried it before where I didn’t boil it and the soup just ended up looking cloudy, and there were pieces of bone shards, so it makes the soup less enjoyable in my opinion.

For the second part, smash the garlic cloves and slice up the carrot.  Fill the pot with 900 ml of water, place the garlic cloves in, and bring the temperature to high.  When the water comes to a boil, place the ribs in.  Place the lid over the pot and let it boil for a good 3 minutes. When you open the lid, you’ll probably see some marrow and fat floating on the surface of the soup.  Scoop out the marrow and skim the fat.  Some people, like me, like to leave some fat in for more flavor.  Add the carrots, wakame, and salt.  Continue boiling for a minute or so and then bring the temperature down to medium low.  Let the soup cook for another 10-15 mins, mainly to soften the ribs.

Always remember to taste.  If the soup is too rich, add a little more water and bring it back to a boil.  If the soup isn’t salty enough, add a dash at a time and taste.

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