A sushi chef shows how to make simmered hard clam (hamaguri). He also explain different kinds of hard clam, how to shuck and clean them and how to season them.
[Related Product]
■Shell knife
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[Related Video]
■How to Make Hard Clam Soup
• 意外と知られていない《ハマグリ》のお吸い物の作り方
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■Contents
0:00　How to make simmered hard clam
0:12　Summary and purpose of this video
1:25　★How to shuck hard clam
4:08　★How to clean hard clam
4:37　　Three kinds of hard clam
6:16　　Dirt from hard clam meat
6:27　★How to make soup to simmer hard clam in
6:30　　Should the water that was in hard clam be used?
7:22　　How to put sake, mirin and soy sauce
7:47　★How to cook hard clam
8:10　　Tip on cooking hard clam
9:38　　Sign that hard clam is cooked through
10:03　　How to take hard clam out to a strainer
10:36　★How to boil down the soup
11:06　★How to remove gills and guts
11:50　　Are hard clam guts edible?
12:13　　When should gills and guts be removed?
12:46　　How to soak hard clam in the soup
13:26　★How to eat simmered hard clam
13:53　　Garnishes for hard clam
14:37　　Finished simmered hard clam
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#restaurantopenedoctober2020 #bookonlineapp #hardclam #hamaguri #girlsday #hinamatsuri
[Recommended Seasonings by Watari]
■Chidorisu 1.8 L
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Rice vinegar with refreshing flavor
■Mitsuban Yamabuki 900 ml
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Red vinegar with rich flavor
■Sanshu Mikawa Mirin 700 ml
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Aromatic mirin (sweet sake) made from sticky rice
■Inoue Koshiki Joyu 900 ml
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Soy sauce with strong flavor
■Amabito-no-moshio 100 g
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Salt with seaweed flavor
[Recommended Kitchen Utensils by Watari]
If you would like more details, feel free to DM me on Line (link below).
■Knife (by Suisin)
ginzawatari.suisin-shop.com/ec/
The knife I actually use
■Chopping board (by Miyoshino Kitchen)
ginzawatarim.theshop.jp/
The chopping board I actually use
■Dishes
ginzawatari.thebase.in/
The dishes I actually use
■Chopsticks for Dishing-up
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■Fish Scaler
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■Fish Bone Tweezer
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[Watari's Sushi Restaurant]
I have opened my own sushi restaurant "Sushi Watari" in Shibuya, Tokyo, on October 1, 2020.
I’m going to try to meet every possible need of my customers with services such as delivery and catering in addition to serving at the restaurant. I only take reservations (only for a private room) at the moment, so feel free to contact me if you are interested.
(1) Restaurant
*Courses only *Reservation required
*Only private room available (7 counter seats)
■Lunch (1 pm - 5 pm)
Seasonal sushi and appetizer course: From JPY 10,000
■Dinner (5 pm - 10 pm)
Seasonal fish course with drink: From JPY 20,000
(2) Delivery
■Standard sushi platter (12 kinds, 24 pieces): JPY 16,000
■Deluxe sushi platter (12 kinds, 24 pieces): JPY 20,000
*Delivery fee: Not included
(3) Catering
■Appetizer and sushi course: JPY 10,000 per serving
*Minimum order: 4 servings
*Travel fee: Not included
Please DM me on Line (link in the “About” section of my channel) if you want to make a reservation or have any questions. (If you don’t use Line, you can also contact me via Twitter or Instagram.)
■Address
1F Seiko Bldg., 1-6-4, Shibuya, Shibuya-ku, Tokyo, Japan
■Watari’s Line link
line.me/R/ti/p/%40182vttln
(To make a reservation, send me your name, date and time, and the number of people.)