Recipe: Vermicelli with clams and ponzu

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.