Ingredients /nutrition
- 900 g cleaned clams, soaked in cold water for 6 minutes
- 3 1/2 tsp sake
- 2 1/2 tbsp soy sauce
- 2 tsp mirin
- 1/2 tbsp finely shredded fresh young ginger
- 6 cups cooked Japanese rice
- 1 stalk thinly sliced spring onion (scallion)
Methods / instructions
- Drain clams and cook in a covered saucepan over high heat until shells open.
- Remove clam meat from shells and discard shells.
- Return clam meat to saucepan and add sake.
- Cook for 1 minute over high heat and stir in soy sauce, mirin and ginger.
- Fold clam mixture into rice and top with spring onions.
- Serve hot.
Servings: 4
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