1. 1

   Wash the cleaned asari clams under running water, rubbing the shells against each other. Place clams, sake and water in a saucepan. Cover and cook over medium heat. When the shells of about half the clams open, remove from heat, set aside covered for a few minutes, then strain the broth to remove any remaining sand. Pick out 4-5 clams with shells to use as garnish. Remove the remaining clams from their shells and chop into small pieces.

2. 2

   Boil the sticky barley for 15 minutes or according to package directions, then rinse the boiled barley briefly under running water. Drain and set aside (see photo).

   

3. 3

   Cut onion, celery, shiitake mushroom caps, carrot and bacon into 3-5 mm / 0.2 in. cubes. Parboil the carrot cubes until soft; set aside.

4. 4

   Add oil to a saucepan and sauté the bacon over medium-low heat. When it begins to change color, add the onion. When it turns slightly soft, add the celery and shiitake and sauté lightly. Pour in the reserved clam broth and dashi stock. Bring to a boil then reduce heat to low and add the parboiled carrots, chopped clams and bay leaf. Simmer until the vegetables are cooked. Skim off froth (aku). Add 1 T soy sauce and a dash of black pepper. Adjust to taste with soy sauce and sea salt; remove from heat.

5. 5

   To serve, spoon about 1 T of the boiled sticky barley into individual bowls then pour in the soup. Garnish with parsley and whole clams.

1. * 1Remove sand by soaking clams in 3% saltwater overnight in a cool place.

Recipe by Michiko Yamamoto