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| Some days are simple and quiet... |
I took Friday off to run some errands but mostly just to enjoy a little time off. I think lunch should reflect exactly how I feel today, quiet in ingredients with clams and dashes of green yet robust in taste accentuated by a dip of chili, spring onion and thyme. Like what Jon said about his new cooking philosophy, let the food do the talking. It definitely holds true for this recipe. I don't think I've had a better day in a while :)
Ingredients
- 500g clams
- 5 tsb water
- 3 tsb sake
- 1 tsb soy sauce
- 1 tsb white miso paste
- 1 tsb sesame seed oil
- 1 clove garlic, minced
- 1 small ginger, minced
- 1 chili, deseeded and sliced
- 1 spring onion, slice the green in inches and finely chop the bulb for garnishing
- A bunch of pea shoot
- A spring of thyme (for garnishing)
Directions
- Mix water, sake, soy sauce, miso, sesame seed oil, garlic, ginger and chili in a large bowl
- Marinate clams, pea shoot and inches of spring onion in the bowl and set aside for 30 minutes
- Once time's up pour all ingredients in a pot and simmer on low heat until clams are open (discard the unopened ones)
- Garnish with spring onions and thyme, serve with steaming white rice!
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| Until another day off... |