Chawanmushi with Manila Clams and Shiitake
Fish and seafood provide complete protein, iodine, and minerals, while the aroma of wakame highlights the fresh flavor. The preparation keeps the texture tender and the aroma pronounced.
Soak the dried shiitake (20 g) in part of the water (480 g) for several hours, then slice them. Soak the wakame (20 g) for 5 minutes and drain.
Put the vongole (100 g) in a saucepan with the remaining water, cover, and cook for about 4 minutes until the shells open. Strain the broth and measure 420 g.
Measure the sea salt (1 g). Beat the egg (150 g) with the mirin sauce (20 g) and sake (30 g), then add soy sauce (sugar-free) (22 g) without incorporating much foam. Add the broth and strain the mixture. Divide the vongole, shiitake, and wakame among ramekins, pour in the egg mixture, and steam covered for 2 minutes over high heat, then 6–8 minutes over low heat until set.
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