![]() Steam clams, covered and occasionally shaking pan back and forth just like when you pop popcorn, 5 minutes. Step 5Īdd sake and clams to garlic mixture, increase heat to high, and cover with a tight-fitting lid. Drain well and transfer to a medium bowl. Drain and rinse under cool water, gently tossing to get rid of any excess starch. Step 4Ĭook soba in a large pot of boiling water, stirring occasionally, according to package directions. Add garlic, ginger, sliced scallions, and a small pinch of salt and cook, stirring occasionally, until tender but no color has developed, 6–8 minutes. Heat oil in a medium pot over medium-low. Meanwhile, thinly slice garlic, ginger, and 8 scallions. If a lot of grit remains after the second round, repeat once more. Drain and rinse clams, then repeat with fresh cool water and salt. ![]() Place clams in a colander, lower into bowl of salted water, and let sit 15 minutes to get rid of any grit. Fill a large bowl with cool water and add a handful of salt, swishing with your hands to dissolve salt.
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