Vermicelli with clams and ponzu. Photo / Babiche Martens
Vermicelli with clams and ponzu. Photo / Babiche Martens
Serves 4
1 packet of vermicelli Boiling water 1.5 kg clams 200ml white wine 1 small onion sliced 1 small lemon, halved 1 tsp coriander seeds, crushed Fresh coriander to serve
Ponzu sauce 1/3 cup mirin 500ml soy sauce 1/2 cup rice wine vinegar 1 cup lemon juice 25g bonito flakes, plus extra to serve with the noodles 3 pieces of kombu -dried seaweed
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. They will be cooked in approximately 3 minutes. Drain, reserve 1 cup of liquid and add with the clams to the vermicelli.
4 To make the ponzu sauce: simmer all the ingredients, then strain.
5 Serve the noodles with the clams and spoon over the ponzu according to taste. Add fresh coriander and extra bonito flakes.
