【Japanese Fine Dining from Home】Vol.28 Clam and Rape Blossom Soup by Ryokan Tsuruse

【Japanese Fine Dining from Home】Vol.28 Clam and Rape Blossom Soup by Ryokan Tsuruse

Nobuyuki Tanaka
Head Chef & Representative Director of Ryokan Tsuruse

Born in 1974, Tanaka trained at Royal Kitcho in the Royal Hotel in Osaka for four years after graduating from the Faculty of Law at Doshisha University, and received his chef’s license and sake sommelier certification.

At the age of 26, he returned to his family’s restaurant, Tsuruse, and is involved in both culinary and management operations under his father’s guidance.

He continues to devote himself to the development of Japanese cuisine as the vice chairperson of the Kyoto Culinary Association and the Kyoto Fish, Produce, and Sushi Merchant Cooperative Youth Association.
http://www.tsuruse.co.jp/

【Japanese version】
https://the.kyoto/article/ouchigohan_28

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Today, we will introduce a dish featuring rape blossoms, clams, and ki no me Japanese pepper tree buds

8 clams
Soak the clams to remove sand and scrub clean
8 rape blossoms

Cut into the appropriate size
Boil until the stems become soft
Place in ice water

It is important to thoroughly soak the rape blossoms
Soaking thoroughly in water
reduces the rape blossoms’ bitter taste

Those who prefer a bit more bitterness
can shorten the soaking time accordingly

800cc water
50cc sake
6cm square of kombu kelp

Heat the water, sake, and kombu in a pot
When it comes to a boil, reduce the heat and simmer for about 5 minutes
Remove the kombu
Add the clams

Adding sake to the broth
reduces the fishy smell and adds flavor

Wait until slightly after the clams open to remove them from the broth

Turn up the heat
and carefully skim the broth

3g salt
5cc light soy sauce

Adjust the seasoning by adding salt and light soy sauce
Warm the rape blossoms in the broth
Remove the shell from one side of each clam before plating
Garnish with Japanese pepper tree buds

Today, I’ve introduced a dish made with rape blossoms
Rape blossoms are a classic spring vegetable
and have a beautiful color
I hope you enjoy the subtle bitter flavor unique to rape blossoms

Next time, Yamamoto-san from Sanyukyo
will introduce a dish featuring akamoku seaweed
Stay tuned for more “Japanese Fine Dining from Home”

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