date: 2020-09-07T20:26:30.753Z 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: Owen Robbins ratingvalue: 4.7 reviewcount: 26621 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: 226 calories recipecuisine: American preptime: "PT14M" cooktime: "PT43M" recipeyield: "3" recipecategory: Lunch ---  Hello everybody, it is Drew, welcome to my recipe page. Today, we're going to make a special dish, shio ramen with clams. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious. Shio Ramen with Clams is one of the most well liked of current trending foods in the world. It's easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Shio Ramen with Clams is something that I've loved my whole life. They are fine and they look wonderful. To begin 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 that. ##### The ingredients needed to make Shio Ramen with Clams: 1. Make ready 200 grams Manila clams 1. Prepare 1 bundle Chinese-style noodles 1. Prepare 1 Aosa seaweed 1. Get 1 Green onions 1. Make ready 10 grams Butter 1. Prepare Soup: 1. Make ready 500 ml Water 1. Prepare 5 cm square Konbu 1. Get 50 ml Sake 1. Get 1 tsp Light soy sauce 1. Get 1 Salt ##### Instructions 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 is going to wrap this up with this exceptional food shio ramen with clams recipe. Thank you very much for reading. I am sure you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!