Chef Saito's Clear Soup with Hamaguri Clams and Egg Balls [Japanese Cooking] - Dining with the Chef

Learn about Japanese home cooking with chef Saito! Featured recipes: (1) Clear Soup with Hamaguri Clams and Egg Balls (2) Cherry Blossom-shaped Crab Rice.

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(1) Clear Soup with Hamaguri Clams and Egg Balls

Ingredients (Serves 2)
- 300 g Hamaguri clams
- 65 g rapini
- 40 g Kintoki carrot
- 2 eggs
- 5 cm square piece kombu kelp
- Kinome (young Sansho leaves)
- Salt and Usukuchi soy sauce, as needed
- 100 ml Hamaguri clam dashi
- 1 tsp of mirin and Usukuchi soy sauce
- A pinch of salt