Fukagawameshi (Clam Miso Soup over Rice) | Cooking with Dog

Fukagawameshi (Clam Miso Soup over Rice) | Cooking with Dog

Hi, I’m Francis, the host of this show “Cooking with Dog.” First, dissolve the salt in a bowl of water, making 3 percent salinity equal to seawater. Place a mesh strainer in a tray and distribute the asari clams into it. Pour the salt water over the clams until almost covered. Cover to avoid letting any light in the tray and let it sit for 2 to 3 hours. Now, let’s remove the cover. Did you see that?! A dark place helps the clams to spit out the sand and the mesh strainer avoids allowing the sand in again. Place the clams into a bowl and add water. Then, thoroughly rinse the clams, scrubbing the shells against each other. Place the clams into another bowl. Add water again. Scrub the shells against each other, rinsing the clams thoroughly. Finally, rinse them under running water and then place onto a plate. Now, let’s cook the clams. Place the clams into a pot and pour water over them until they’re almost covered. Cover with a lid. Then, turn on the burner. Cooking the clams gradually will help to make the savory dashi stock. When the clams begin to open, uncover. Remove the clams with tongs as soon as the shells are open. This will help to avoid overcooking. Remove all the clams and turn off the burner. Ladle out the foam from the broth. Then, strain the clam broth with a paper towel, removing the sand completely. Now, remove the clams from the shells. Using a spoon, scrape off the connecting muscles so that the meat can be removed easily. Here, Chef will show you the deshelling process slowly. Got it? Pour some clam broth over the meat. This will keep the clams from drying and also help them absorb the savory broth. Let’s cut the vegetables. Slice the long green onion into 5 millimeter or about a quarter inch slices using diagonal cuts. Cut the carrot into thin slices and then slice into thin strips. Cut the aburaage, thin deep-fried tofu in half and slice into thin strips. Remove the excess oil with a paper towel before slicing. And now, let’s make the fukagawameshi. First, add water to the clam broth until it reaches 300ml or about one and a quarter cups. Then, pour the broth into a pot. Ladle the broth into a bowl of miso, dissolve it with a balloon whisk and then add the diluted miso into the pot. Add the sake, mirin, sugar and the shredded ginger root. Add the carrot, aburaage, thin deep-fried tofu and the white part of the long green onion. Lightly stir the ingredients. Cover and bring it to a boil on medium heat. When it begins to boil, reduce the heat to low and simmer for 2 to 3 minutes. Add the clams and the green part of the long green onion. Bring it to a boil again and then turn off the burner. Now, place the fresh steamed rice into a bowl. Ladle the clams and vegetables onto the rice. Then, pour the clam miso broth over it. Top with the shredded nori seaweed. Finally, sprinkle on the shichimi, seven flavor chili powder to taste. There are 2 types of fukagawameshi and today’s dish was originally made by the fishermen in Fukagawa near Tokyo Bay. Another fukagawameshi is a type of takikomi gohan, where the rice is cooked along with the clam meat and seasonings. Be careful not to overcook the clams to keep them from getting tough and shrinking. Good luck in the kitchen.

100 thoughts on “Fukagawameshi (Clam Miso Soup over Rice) | Cooking with Dog

  1. doesn't boiling up the miso paste in the soup kill off the bacteria that give it flavor? some videos Ive seen add the miso paste after they turn off the flame or before they serve it while it's still warm

  2. Someone should mention not to eat the clams that haven't opened, after being cooked. Those are the ones that have already died, which is no good.

  3. Chef, please correct me if I'm wrong, but doesn't bringing the miso broth to a boil kill the healthy bacteria?

  4. Another method my family likes to use is sprinkling chili pepper flakes into the water. They say it makes the clams feel irritated and forced to spit out the sand.

  5. Just made this today – it was delicious! I didn't add mirin, sake, or carrots, but instead included nappa, enoki mushrooms & razor clams. Thank you for the recipe :)!

  6. So instead of killing Animals you kill Plants. Where is the difference?
    Its true we cant hear them shout, but plants are alive, hell they are even social, communicating with other plants. Have a nice meal! 🙂

  7. Yes, same to you. Your criticism looks to me the same way.
    "Its just plants, they dont feel a shit." Thats…wrong. But have it your way if it let you sleep better. For me a living being is a living being, no matter if its a plant or an animal, both bleed in their own way.
    PS: Science…it is really nice to try that way…but science is relative, about a few houndred years ago it was a scientific fact that our planet was flat and the center of the universe. We are just not there yet.

  8. When they feel no pain, why do they react to a scratch?
    A reaction needs a cause.
    Well, its your "religion" to believe plants dont feel shit.
    Be happy with it.

  9. All clams are supposed to be alive before you cook them…a dead clam is not a good clam. Most dead clams are jammed shut and will not open when you cook them anyway.

  10. Wow, this looks really good! Just got some miso and it's a good time to try making this! Thanks, chef!

  11. If clams died by natural means before being cooked, that is fucking nasty and dangerous for your body.

    So are: Crabs and Lobsters.

  12. Are you honestly that ignorant of how to cook clams/crabs/lobsters? They HAVE to be cooked alive. If they die before you cook them, that is disgusting and wrong, and I would pray that you don't get food poisoning, though that might teach you a lesson in how to properly cook things.

  13. I love how half the comments here are people thanking the chef for this wonderful presentation of a meal and the other half are people arguing about the ethics of eating meat and vegetables.
    Eat what you want, you guys. That's nobody's business but yours.

  14. You can think however you want but there are certain ways people cook things and if they are against your moral standards, getting angry in youtube is not going to do anything. People in many countries still eat things alive and nothing you say will stop them from liking it. That's just how things are. Now move on and have a nice day.

  15. If shellfish are cracked or dead when you get them (be they frozen or fresh,) you need to throw them out. When they are frozen, the live ones have good, whole shells, and the dead ones have cracked shells.
    This person's ignorance, however, must be corrected, as they think food MUST be killed before eating it. I understand not everyone knows how to cook, but Chef knows what she's doing.

  16. I would never try some of these recipes (because I don't like most of the ingredients), but this is so fun to watch!!!!!! Congratulations! Great show!

  17. I get so tired of this "LOL WESTERNERS" mentality and this idea that some vegans get that somehow they are more knowledgeable and moral than those who choose to eat meat and animal products. I am well aware of where my food comes from and how it's prepared, I am very conscious of what I eat. I choose to eat animals and animal products because we are omnivores it is our natural diet. Meat as a condiment is perfectly fine. Vegan, vegetarianism, omnivore, whatever it's a choice none are better.

  18. It's a choice to you. Not to the animals.
    If we were obligate omnivores, we wouldn't survive (and thrive) on vegan diets.

    But nonetheless, you seem pretty defensive, yo.

  19. I don't get why people who follow this channel and dislike everything that comes out of here, I'd try out any good vegetarian cooking channel if they can cook as good…

  20. In a lot of places in the world, America included, we are obligate omnivores. Seeing as how eating Vegan, on average, proves to be too expensive for many families in all kinds of places, it's more that they just take what they can afford or can find. Meat or not. So, no, sometimes it isn't even a choice to us. And I didn't think he was getting defensive. I'm just about as tired as anybody about hearing preaching from the Vegan Master Race.

  21. Sorry dude, we are opportunistically omnivorous, but are actually frugivores. Also, eating vegan is the most economical; there's a reason we send beans, lentils, and rice to poor countries, as it's the most economical way to get nutrition. You don't see charities sending burgers to people in rural Sudan. Don't be ridiculous.
    Plus, a garden costs next to nothing, even in an apartment.
    All of your arguments are making you look really ignorant, not to mention vengeful against people who want peace.

  22. Pick a vegetable, the plant is still living, just like cutting flowers. The piece removed will begin to decompose, of course, because it is not alive. Then again, there are sick bastards who will cut pieces off animals :/

  23. This is good advice also if any clams do not open after the first cooking they were dead before cooking and bad to eat. Dont use those.

  24. How unfortunate that I grew up without a grandma. I always wonder how it feels like to eat the food that grandma especially made for me. Chef, you and your food really touched my heart. I wish I had a grandma like you 🙂 I can feel your love and passion for food. Now I'm hungry. Hahaha 😀

  25. Then make your own beans then and stop telling people you need lots of protein in your diet, or just add on 'But I dislike meat/don't eat meat'. Stop complaining and do something to help your situation


  27. Clams and many other mollucs do not have a nervous system, which means they don't have a brain. So this concludes, THEY CANT FEEL PAIN. It's a different story if it involves a lobster or a crab. Stop crying about these clams dying a painful death. They can't feel anything!

  28. ⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻ says:

    Do you hear that? I hear vegans hating this video!!!

  29. 深川飯☆


    作ってみます♪。( ̄∇ ̄*)ゞ。

  30. Delicious chief! What a simple and good meal when will cheif do a cooking book id love to buy so i can make your wonderful meals.

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