1 bundle Wakegi or green onion
5 1/2 oz. Asari or clam meat
1 tbsp. Sake

SAUCE:

2 1/2 oz. Akadashi Miso
3-4 tbsp. sugar
1 tbsp. mirin
2 tbsp. soup stock from clam
2 tbsp. vinegar
1 - 1 1/2 tsp. hot mustard

In case of fresh clams, rinse in salted water to remove sand, etc. Put in colander, let fresh water run gently and drain.

In a pot, add sake and clam, cook over strong heat for short time, mixing quickly, until the clam bubbles and inflates. Drain in colander with a bowl under to reserve the soup stock. Wash and remove dry leaves of onion.

Boil water in pot, dip the root part in the boiling water for 1-2 seconds, then submerge the green end in. Spread the cooked onion on the Zaru and fan to cool. Cut the green onion in 1 inch length.

In a small pot, mix miso, sugar, mirin, soup stock. Cook over low heat mixture until it becomes thick and creamy. Cool the sauce. Add and mix vinegar and mustard. Toss the clam and onion in the sauce.

When using white miso, reduce the amount of sugar to 1 tablespoon.