‚PSoak the clams in salted water (about as salty as sea water) to allow them to spit out any sand.
‚QRinse the clams well and place them in a pan. Sprinkle them with sake, cover and steam over high heat.
‚RAfter the shells open, rinse the clams in the juice left in a pan, and then remove. Using a table knife, scrape the clam meat off the shells. Strain the clam juice.
‚SThinly skin the green asparagus and cut into 5cm-long pieces. Boil the seasoned stock and cook the pieces briefly. Remove the asparagus from the seasoned stock and allow it to cool. Put them in the same stock again to season well.
‚TTo prepare the grated daikon with egg yolks, skin the daikon and grate it using a coarse grater. Drain the juice, and mix with the egg yolks. Season with the sugar, sake and salt.
‚UCombine the stock and clam juice in a pan and bring to a boil. Add the seasonings and cook the clam meat briefly.
‚VAdd the grated daikon with egg yolks prepared in 5 to 6. When the egg yolks are half done, turn the heat off, and cover for a short while.
‚WTurn 7 into serving dishes, being careful not to break the grated daikon with egg yolks. Add the asparagus on the side.
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