Vermicelli with clams and ponzu

Babiche Martens

Ingredients

1	Water, (boiling)
1 packet	Vermicelli (Main)
1 ½ kgs	Clams
1	Baby onion, (sliced)
200 ml	White wine
1	Lemon, (halved)
1 tsp	Coriander seeds, (crushed)
1 to serve	Fresh coriander

Ponzu sauce

500 ml	Soy sauce
⅓ cup	Mirin
½ cup	Rice wine vinegar
1 cup	Lemon juice
25 g	Dried bonito flakes, (plus extra to serve with the noodles)
3 pieces	Seaweed, (dried, kombu)

Directions

1. Remove the vermicelli from the packet. Remove the strings if any, then put into a large bowl and cover with boiling water.
2. Using a pair of tongs in one hand, cut the noodles with scissors. Drain when soft.
3. Clean the clams then put into a saucepan with the wine, onion, lemon and coriander seeds. Cover with a lid and bring to a boil.
4. They will be cooked in approximately 3 minutes. Drain, reserve 1 cup of liquid and add with the clams to the vermicelli
5. To make the ponzu sauce, simmer all the ingredients, then strain.
6. Serve the noodles with the clams and spoon over the ponzu according to taste. Add fresh coriander and extra bonito flakes.