Clam Salad With Miso Dresssing Recipes

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CLAM SALAD WITH MISO DRESSSING



Clam Salad With Miso Dresssing image

From The Japanese Cooking Class Cookbook. Best with fresh clams, but canned baby clams can be used in a pinch, just don't cook them, as they are already cooked, just marinate them in a few drops of sake. Raw clams may also be used if they are VERY fresh. Place shucked raw clams in a sieve, immerse them in a large bowl containing 3 cups cold water and 2 tsp salt. Gently shake colander several times, allowing water to rinse clams; drain well.

Provided by zeldaz51

Categories     Japanese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons rice vinegar
1 tablespoon sake, plus
1/2 teaspoon sake
1 tablespoon white miso
2 teaspoons sugar
1/2 teaspoon light soy sauce
4 ounces fresh very small clams, shucked (shucked weight)
3 cups water, divided
6 green onions
1/4 teaspoon salt

Steps:

  • Mix vinegar, 1 tbsp sake, miso, sugar, and soy sauce in a small bowl. Stir to dissolve sugar; reserve dressing.
  • Cook clams: place clams and 1 Celsius water and remaining 1/2 tsp sake in a 2-qt saucepan; heat to boiling over medium-high heat, then reduce heat and simmer just until clams are cooked through, about 1 minute. Drain and cool completely.
  • Cut green onions into 1-inch lengths. Heat remaining 2 cups water and the salt to boiling in a 2-qt saucepan over medium-high heat. Add white parts of onions and thicker green parts to pan; boil 1 minutes, then add green tops of onions and boil 1 minute longer. Drain and cool completely.
  • Combine clams and onions in mwedium bowl; add dressing. Toss lightly until thoroughly mixed, then transfer to medium serving bowl orr four individual bowls.

Nutrition Facts : Calories 53.9, Fat 0.6, SaturatedFat 0.1, Cholesterol 8.6, Sodium 528.4, Carbohydrate 6.1, Fiber 0.8, Sugar 2.9, Protein 5.2

MISO DRESSING



Miso Dressing image

Drizzle this dressing over salad greens, toss it with a noodle salad, use it to marinate tofu or brush it onto grilled fish. Store it in the refrigerator for up to a week. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 15m

Yield 3/4 cup.

Number Of Ingredients 7

3 tablespoons rice vinegar
2 tablespoons miso paste
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon honey
1/8 teaspoon ground ginger
1/3 cup canola oil

Steps:

  • In a small bowl, whisk vinegar, miso, soy sauce, sesame oil, honey and ginger. Gradually whisk in oil until blended.

Nutrition Facts : Calories 140 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 418mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

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