Clams and young shoots steamed in sake
Clams already contain salt, so there is no need to add salt
How to make it
1
Wash the clams thoroughly and drain them. Place them in a tray, pour sake over them, cover with aluminum foil, and steam in a steamer for about 15 minutes
2
After 15 minutes, check that the mouth is open, remove from the steamer and remove the flesh from the shell (do not discard the steaming water as it will be used)
3
Arrange five shells on a long plate and place the meat inside the shells
4
Strain the steaming liquid from step (2) through a colander and add it to a pot. Add the wakame seaweed cut into bite-sized pieces and boil for about 1 minute
5
Once [4] is boiling, place the wakame seaweed on top of the clams, pour in the cooking water, and top with kinome leaves to complete
Ingredients for 3 people
-
- Clams removed from sand
- 10
-
- Alcohol
- 1 cup
-
- Shiokura wakame pre-treated. *Please also refer to the separate recipe "Preparation of Shiozora Wakame".
- 100g
-
- Kinome finishing
- Appropriate amount
[PR]
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