Late-Night Fukagawa-Meshi

Clams and leek simmered in miso and ladled over rice, a fisherman's dish from Fukagawa in old Edo. A finishing bowl with deep shellfish dashi.

⏱ Cook time 15 min🍽 Serves 2

Ingredients

For clams in the shell, purge the sand and scrub the shells. Slice the leek diagonally and cut the abura-age into strips.
In a pot, bring the water, sake and ginger to a boil and simmer the leek and abura-age for 3 minutes.
Add the clams and simmer 1-2 minutes, until the shells open or the shelled clams plump up (overcooking shrinks and toughens them).
Lower the heat, dissolve in the miso and season with mirin. Turn off the heat without boiling.
Put rice in a bowl, ladle over plenty of the broth and top with mitsuba and shichimi.
Trivia: it is said to have started in the Edo period as a quick meal for the fishermen of Fukagawa (today's Koto Ward, Tokyo). There is also a 'cooked-in' version where the rice is simmered with the clam broth.