【何故硬い？】ハマグリは煮てから味を戻す！

【何故硬い？】ハマグリは煮てから味を戻す！

One tip here is not to boil the soup. Make sure to let the soup cool down to room temperature. The umami flavor will be soaked back into the meat. HARD CLAM
– HOW TO MAKE SIMMERED HARD CLAM These are hard clams (hamaguri). I’m going to show you how to make simmered hard clam. Hard clams can be shucked with a shell knife like this. But surprisingly there’re many people who don’t how to do. So, some people cook them as is to open the shells so that they can get the meat out. But at sushi restaurants, many chefs shuck and clean them first before simmering them because the mantle and siphon tend to have sand and dirt. So, I’m going to show you how to shuck, clean and simmer them today. There’re several different ways to shuck clams. The basic ones are to put a shell knife in from the side of siphon and to move the shell by pressing the back of the shell with a knife. But for hard clam, the shell is closed so tight that you cannot put in a knife from here. So, what you can do is to put your knife on the edges of the shell, and then grip your knife with your left hand without using much force. So, it’s like pushing the knife in with your palm here. Push the knife into the shell with your left hand. After you’ve got your knife in the shell, there’re are adductors at these 4 places, 2 each on the front and back, so you just need to cut them to get the meat out of the shell. It’s quite easy once you get the hang of it, but some people who don’t know how to shuck them wait until they open their shells, or because this can be cut off, they cut it off and try shuck them from the back. But it’s actually easy as long as you know you can shuck them by gripping your knife. This is not a must, but there’s a mantle here, right? It’s firmly stuck to the shell. You should try not to cut the mantle when you shuck them for a nice finish. So, if you want to shuck them nicely, be careful not to cut the mantle. Because you can cut your hand if the shell knife slips, you should wear cotton gloves until you get used to it. You can cut your fingers deeply when the shell opens and your knife slips because you’re using a lot more force than you think. So, be very careful not to hurt yourself while you’re not used to it. Next, I’m going to clean the mantle and siphon. It’s easy to do. Thread the siphon onto a skewer like this and just shake it in water. Put it on a skewer and shake it in water so that the sand can be washed off. There are roughly 3 kinds of hard clam (hamaguri) available in Japan. One is normal “hamaguri” which people say it’s the tastiest. They are mainly from Kuwana in Mie and Kumamoto. But this hamaguri rarely becomes available. Most of the hard clams that are available in Japan are a kind called “chosen hamaguri,” which are mainly from Kujukuri in Chiba. These are chosen hamaguri from Chiba. Chosen hamaguri is not as tasty as the normal hamaguri I explained first. But I think it still tastes quite good and you can make nice broth with it. The other kind is called “shina hamaguri” which is imported from China and South Korea. There’re those times of year when the demand for hard clam goes high such as Girls’ Day (March 3), right? Most of the hard clams that are available during those times are imported shina hamaguri. Although the word “chosen” of chosen hamaguri means Korea, most of hard clams from Japan are chosen hamaguri. When you shake them in water, the dirt comes off like this. Next, I’m going to start cooking them. When it comes to whether you should use this water or not, sushi chefs have different opinions on it. This water is sea water hard clams were holding in their shells and bodies. Some chefs don’t use it because it’s got a little harsh taste and it will make clam too salty. Actually this water also has umami flavor of hard clam. That’s why opinions are divided about whether you should use this water among sushi chefs. What I do is to strain it and use it up. That way, I feel hard clam’s flavor becomes richer. Add a little amount of sake. SAKE, MIRIN, LIGHT SOY SAUCE Also, add mirin (sweet sake). And light soy sauce. I’m going to cook hard clam in this soup. Some people put hard clam in after the soup comes to a boil, but I do that before turning on the stove. Now, turn on the stove. Keep the heat low to slowly cook it. One tip here is not to boil the soup. Hard clam easily gets firm when cooked, so you need to slowly cook it through at low temperature. The normal hamaguri doesn’t get very firm even when cooked, which is the biggest difference from chosen hamaguri and shina hamaguri because those 2 kinds easily become firm when cooked. So, I put extra effort into cooking them nicely not to make them firm. Keep slowly cooking it taking about 10 minutes. As the temperature of the soup goes up, the scum will come up and the clam shrinks a little. As you keep cooking, it will shrink a little more and also bulge. When it bulges, it’s cooked through. I guess you can’t tell if it’s cooked through by just looking at it when you’re not used to it. So, you should learn the timing by cutting or eating a few until you get used to it. Like this, the mantle shrinks and the part where the liver is bulges. This is the sign that it’s nicely cooked through. Once it’s cooked through, take it out to a strainer. Now, this is the soup I just used to simmer the hard clam. Next, I’m going to boil down the soup because it’s now full of hard clam’s umami flavor. Then, I’m going to soak the hard clam in the boiled-down soup to finish up. So, now I’m going to strain the soup and boil it down. Turn on the stove. I’m going to boil it down until it becomes just enough to soak the hard clam. Boil it down with the heat level you can manage, strong or middle. While I’m boiling down the soup, I’m going to clean the hard clam. First, remove the gills as they don’t have a nice texture, Gills are stuck to the inside the mantle. Next, remove guts. You can easily do that by pushing here a little strong. And that’s it for cleaning. You just need to repeat this for the rest. Because the guts are edible as long as you cook them, quite many people just leave them on. But I think by removing them you can directly enjoy the hard clam flavor without the weird bitter taste. So, I make sure to remove them. Today I removed gills and guts after cooking them, but you can still nicely remove them even if you do that before cooking them. Some people also remove adductors. You can just prepare hard clam depending on how you want to eat it. After removing the mantle and guts, you just need to soak the meat in the boiled-down soup. But before doing that, make sure to let the soup cool down to room temperature, otherwise it will become firm although you carefully simmered it not to make it firm. Soak it for 24 hours so that the umami flavor will be soaked back into the meat. Let it sit overnight, and you just need to dish it up. When I make it into sushi, I cut it open, but this is not big enough. So, I think I’m just going to have it as nibbles. As for garnishes, you can add boiled vegetables or anything you like. As you can enjoy hard clam also with sweet sauce, cucumber goes surprisingly well with it. Please enjoy it however you like. That’s it for how to make simmered hard clam. Thank you for watching! SIMMERED HARD CLAM LIKE THIS VIDEO & SUBSCRIBE FOR MORE VIDEOS

板前が煮ハマグリ（煮蛤）の作り方をご紹介します。ハマグリの種類や、殻の剥き方、掃除の仕方・エラ／内蔵の取り出し方や、味付けの仕方。

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■目次
0:00　煮ハマグリの作り方
0:12　今回の動画の狙い・概要
1:25　★ハマグリの剥き方
4:08　★ハマグリの掃除の仕方
4:37　　ハマグリの種類（3種）
6:16　　ハマグリの身からの汚れ
6:27　★煮汁の作り方
6:30　　ハマグリの汁は使用する？
7:22　　酒・みりん・醤油の入れ方
7:47　★火の入れ方
8:10　　火を入れる時のポイント
9:38　　火が入ったタイミングの目安
10:03　　ザルへの上げ方
10:36　★煮汁の煮詰め方
11:06　★エラ・内蔵の取り除き方
11:50　　ハマグリの内蔵は食べられる？
12:13　　エラ・内蔵を取り除くタイミングは？
12:46　　煮汁との合わせ方
13:26　★煮ハマグリの食べ方
13:53　　ハマグリへの付け合せ
14:37　　煮ハマグリ【完成】
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