1m 17s: Lenght

While we were traveling in Japan, we happen to stumble upon the Tsukiji Fish market. Ok, maybe we didn’t stumble upon the biggest fish market in the world. In the market, we found all kinds of fish and the surrounding stalls had fresh produce to match the seafood. Well, we couldn’t waste this opportunity to try my new deba knife (it’s the wrong knife for this but it was also my only knife I had). In hindsight, I should have gotten the more recognizable Hokkaido giant clams. Since I was cooking this for children, I had omitted the sake. The sake would add another layer for flavor for the fresh clams. So next time you are in Tokyo and have a kitchen at your disposal, make sure you pickup some clams from the Tsukiji Fish market. :) Ingredients: *2 lbs of Clams *4 Spring Tokyo Negi (Green Onions) *1/4 head of Siu Choy (Savoy Cabbage) *4 large Shiitake mushrooms *7 cups Dashi stock *2 tbsp. Soy Sauce *2 tbsp. Mirin *1/4 cup Sake (Optional) *1 box of Edible flowers Instructions: Prep: De-grit or de-sand the clams by putting them in cold salty water for 1+ hours. 1. In a cold pot of water, add the dashi packets. Add heat simmer for 10 mins, then remove packets. 2. Add savoy cabbage, mushrooms and clams. Also add soy sauce, mirin, and sake. Keep the heat at a simmer to avoid overcooking the clams. 3. Once the clams have fully opened, remove clams from the soup and rinse in cold water or put them in an ice bath. Deshell half of the clams and keep the other half for plating. 4. Remove the mushrooms and cabbage from the soup and set aside. 5. Boil another pot of water for cooking udon noodles. Fresh udon noodles should be done in 3 minutes in boiling water. Follow package instructions. Thank you Fanmily of being part of our episode and ranking our soup above the conveyor belt restaurant’s. Haha. We love you guys! :D Music Credit: Bensound - Happy Rock Please subscribe to us so you won’t miss any future episodes.  We welcome suggestions in comments below or leave us a line in our discussion section.