Clam Chirashi Sushi
I made an elegant chirashi sushi dish with plenty of clams, using myoga and mitsuba
How to make it
1
Arrange five clams that have been de-shelled in a tray, pour 1 tablespoon of sake over them, and steam in a steamer without covering the container for about 4 minutes
2
Once the clams have opened, remove the meat from the shells and roughly chop them
3
Mix a small amount of black vinegar with an appropriate amount of rice
4
Heat 1 tablespoon of sake in a frying pan and stir-fry shredded myoga, burdock, and mitsuba for about 30 seconds
5
Mix with the sake-fried vegetables and rice
6
Place the rice (5) on a plate, top with the clams (2), and garnish with kinome leaves to complete
Ingredients for 1 person
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