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We hope you got insight from reading it, now let’s go back to so delicious! how to make shijimi clam miso soup recipe. To cook so delicious! how to make shijimi clam miso soup you only need 3 ingredients and 5 steps. Here is how you do that.
The ingredients needed to prepare So Delicious! How To Make Shijimi Clam Miso Soup:
- Use 300 grams Shijimi clams + salt
- Prepare 3 tbsp Miso (white miso preferred)
- Prepare 1 tbsp Dashi stock powder
Steps to make So Delicious! How To Make Shijimi Clam Miso Soup:
- Even if you get de-sanded cleaned clams, de-sand them again so that they spit out any old digested material by soaking them in lightly salted water for 2 to 3 hours.
- Procedure for de-sanding: Immerse a colander or sieve in a large bowl, and put the clams in. Fill with salted water. This way the clams won't re-absorb any sand or other things they spit out.
- Put the soaked and cleaned clams in a pot with cold water and heat. After a while some scum will rise to the surface. Skim that off and add the dashi stock granules. Don't overcook the clams.
- Add the miso, but taste the liquid in the pot first to see how salty it is. White miso is preferred. Don't let the soup come to a boil after adding the miso.
- Top with some chopped green onions, and enjoy!
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare foods safely to help stop harmful germs from spreading and growing. It is possible to take some steps to help protect your own loved ones from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and on food.
Before starting to prepare food After touching raw food such as poultry, meat and vegetables After going to the bathroom After touching the bin after touching pets
Do not forget to wash your hands thoroughly as well, because wet hands spread bacteria more readily. Keep worktops clean
Before you start preparing food, it’s important worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw meat, poultry, vegetables or eggs you’ll want to wash them completely.
You should change dish cloths and tea towels frequently to prevent any bacteria growing on the material.
Raw foods such as meat, fish and veggies may contain dangerous bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat food, like salad, fruit and bread. That is because these types of food will not be cooked before you eat them, so any bacteria that get onto the food won’t be killed.
To help prevent bacteria from spreading:
Don’t let raw food like meat, fish or veggies touch other food Don’t prepare ready-to-eat food with a chopping board or knife that you have used to prepare uncooked meals, unless they have been washed thoroughly Clean your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Cover raw meat or fish and shop at the bottom shelf of the fridge where they can not touch or drip onto other foods Do not wash raw meat before cooking Wash, cook or peel vegetables unless these are called’ready-to-eat' on the packaging
Examine the label
It is important to read food labels to make sure everything you are likely to use was stored properly (according to any storage directions ) and none of the food is past its’use by' date.
Food that goes away fast usually has storage instructions on the tag that say just how long you can keep the food and whether it must go in the refrigerator.
This sort of food frequently has particular packaging to keep it fresh for more. But it is going to go off quickly once you’ve opened it. By way of example, you may see’eat in two days of opening' on the tag. Use by dates
You should not use any food after the’use by' date, even if the food looks and smells nice, because it might contain harmful bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than safety. When this date runs out, it does not mean that the food will be harmful, but its own flavour, texture or colour might begin to deteriorate.
An exception to this is eggs, that have a best before date of no longer than 28 days after they are laid. After this date, the quality of the egg will deteriorate and if any salmonella germs are found, they can multiply to high levels and could make you ill.
If your plan is on using an egg after its best before date, make sure that you only use it in dishes at which it will be completely cooked, so that both yolk and white are solid, like in a cake or even as a hard-boiled egg.
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