We got our hands on Kid Kyoto’s Cloudy Bay clams recipe.
We got our hands on Kid Kyoto‘s Cloudy Bay Clams recipe. This is one of the best dishes on the menu at this hot new Sydney restaurant. It’s light, full of flavour and and now you can try it at home.
Cloudy Bay Clams, Bonito Schmaltz, Roast Tomato Miso
- 2kg Clams (We use Diamond shell, Cloudy bay clams)
- 1kg roma tomatoes
- 4g table salt
- 1g crushed white pepper
- 250g Chicken fat
- 10g Katsuboshi (Can be found at all good Asian grocery stores)
- 120g Shisi miso
- 75ml Mirin
- 180ml Sake
- 10g Caster sugar
Step 1: Lay a sheet of baking paper on a large oven proof tray, cut the roma tomatoes in half and lay them on the tray, with the insides facing up. Scatter with the salt and pepper and roast overnight at 75C for 8-10 hour, or 100C for 3-4 hours. When the time is up, remove from the oven and allow to cool.
Step 2: Take the cooled roast tomatoes and add to a food processor with the shiso miso and mirin and blitz. Take a large heavy based saucepan and melt the chicken fat with the katsuboshi on a low- medium heat.
Step 3: Add the blitzed tomato puree and simmer for 5-10 minutes or until fragrant and aromatic.
Step 4: Add the caster sugar and cooking sake and stir until dissolved.
Step 5: Remove from the heat and allow to cool.
Step 6: Add 2kg clams and cook out until clams open and are fully cooked. Once cooked, serve in a large serving bowl and garnish with a scattering of fresh herbs, ie. dill, chervil, green shallot.