3 dried shiitake mushrooms soaked in 1 cup (240 ml) water overnight
2 Tbsp. dried wakame or ½ cup (20 g) fresh wakame
8 medium Manila clams or 16 littleneck clams
2 cups (480 ml) filtered water
2 Tbsp. sake
3 large eggs
1½ tsp. mirin
1½ Tbsp. usukuchi shoyu (light-colored soy sauce)
¼ tsp. sea salt (optional)
6 mitsuba (Japanese parsley, leaves only), chervil, or Italian parsley (leaves only)
6 nasturtium leaves (optional)

Drain the shiitake mushrooms and slice to ⅛ inch thick. If using dried wakame, soak it in 2 cups of water for 15 minutes, then drain. If using fresh wakame, rinse it well and drain. Cut the wakame into ½-inch pieces. In a medium pot, combine the clams, water, and sake and cook over medium-high heat until the clams open, about 4 minutes. Remove the clams and reserve the cooking liquid. Strain the cooking liquid through a fine-mesh strainer lined with cheesecloth or paper towels. Reserve 1¾ cups of the dashi (stock). Let cool to room temperature. Remove the clams from the shells and discard the shells. Place the clam meat in a small bowl.
Bring a stackable steamer to a boil over high heat and then keep it at a simmer.
In a medium bowl, combine the eggs, mirin, and soy sauce. Taste and add the salt if needed. Be careful not to beat the egg mixture too much; doing so will cause air bubbles to form on the surface of the custard. Add the reserved liquid and then run the egg mixture through the strainer. Divide the egg mixture, clams, shiitakes, and wakame into the ramekins.
Cover each ramekin with foil. Place the ramekins on the steamer rack and set the rack back on the pot. Steam the custards for 2 minutes over high heat, then reduce the heat to low and continue to steam for 6 minutes, or until the custard sets.
Remove and discard the foil. Garnish with the herbs of your choice. Serve the custard warm or cold with a spoon.

This recipe is a Japanese savory egg custard dish that typically includes seafood, mushrooms, and other flavorful ingredients. Here are my thoughts on the recipe:

Soaking the shiitake mushrooms overnight in water will help them rehydrate and release more flavor. Similarly, soaking the dried wakame before cooking will help rehydrate it and soften its texture.

Using clams to make the dashi (stock) for the custard will infuse it with a briny, umami-rich flavor that complements the other ingredients. Make sure to strain the liquid well to remove any sand or grit from the clams.

The addition of mirin, soy sauce, and salt to the egg custard mixture adds depth of flavor and seasoning. Be careful not to over-beat the eggs, as this can cause the custard to become spongy and unappetizing.

Steaming the custard in individual ramekins is a traditional method that allows for even cooking and portion control. The cooking time of 8 minutes is relatively short, so make sure to keep an eye on the custards to ensure they don’t overcook and become rubbery.

Garnishing the custards with fresh herbs like mitsuba or chervil adds a pop of color and freshness to the dish. Nasturtium leaves are optional, but their slightly peppery flavor can complement the other ingredients.

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