Clams: The clams are cooked so that they swell from the inside and the flesh
becomes plump. Moreover, only minimal water is released and the flavor
inside is not lost.
Adductor muscle: Conventionally, this part would be removed because it is
hard, but it becomes soft and can be cooked as it is when using the kakugama.
Vegetables: When a lot of water is released from the ingredients, it can cause
them to shrink and become mushy, but with the kakugama, the vegetable fibers remain intact without shriveling and have a crispy touch.
Ingredients for 2 servings
4 desalted local clams (150g/piece)
8 rape blossoms
4 buds of Japanese pepper tree (Sansho)
40g spring cabbage
300ml kelp broth
1 teaspoon (2g) salt
1. Prepare kelp broth by heating 300ml water and 5g kelp.
2. Put the local clam, rape blossoms, and chopped cabbage into the kakugama, add the kelp broth, sake,
and salt, and cook over high heat for about 2 minutes and 30 seconds.
3. Take out the clams when they open, remove the clam shells, and serve.