Clam Salad With Miso Dresssing - cooking recipe

Ingredients

2 tablespoons rice vinegar
1 tablespoon sake, plus
1/2 teaspoon sake
1 tablespoon white miso
2 teaspoons sugar
1/2 teaspoon light soy sauce
4 ounces fresh very small clams, shucked (shucked weight)
3 cups water, divided
6 green onions
1/4 teaspoon salt

Preparation

Mix vinegar, 1 tbsp sake, miso, sugar, and soy sauce in a small bowl. Stir to dissolve sugar; reserve dressing.
Cook clams: place clams and 1 Celsius water and remaining 1/2 tsp sake in a 2-qt saucepan; heat to boiling over medium-high heat, then reduce heat and simmer just until clams are cooked through, about 1 minute. Drain and cool completely.
Cut green onions into 1-inch lengths. Heat remaining 2 cups water and the salt to boiling in a 2-qt saucepan over medium-high heat. Add white parts of onions and thicker green parts to pan; boil 1 minutes, then add green tops of onions and boil 1 minute longer. Drain and cool completely.
Combine clams and onions in mwedium bowl; add dressing. Toss lightly until thoroughly mixed, then transfer to medium serving bowl orr four individual bowls.