Recipe Of The Week - Miso Clams

These couple of weeks are spent conceptualising the layout of our casa. The mere thought of having my own rustic chic open kitchen is so exciting! And I'm already itching to put up my recipes and photos. Anyway I just came back from a photo shoot with Chef Isaac and he shared with me this easy and delicious recipe using clams and miso. I love miso and clams, so this is a 5-star recipe in my eyes! You can use miso for cooking with fish (glaze on fish fillet and grill), meat (marinade/ stirfry), vegetables (glaze/ grill) and seafood (fry/ bake). Here is a picture taken from my Instagram and the simple recipe below. If you can't find Jap salted plums, it's ok to leave it out but I find that it gives a fruity floral sweet edge to the dish. Enjoy!

P.S: To help you search for my recipes easily, I've created a label called Carla's Recipes ;)
 

 

Miso Clams with salted plums and seaweed

Ingredients:

Clams 300g

Miso paste 50g (2 tbsp)

Minced garlic 20g (2 cloves) 

White wine 50ml (or sake)

Wakame seaweed 5g

Salted ume (Japanese plums) 50g

Cooking oil (2 tbsp)

Method:

- Heat up some oil in a wok/pot and add the minced garlic and miso.  Stir for a bit till fragrant.

- Then add the clams and stir for 30s, before adding the white wine (or sake). 

- Cover the pot with a lid and let the clams cook till they all open up (about 2 to 3mins). 

- Lastly toss in the salted plums and seaweed, stir and serve immediately.