Clam Chirashi Sushi
We made an elegant chirashi sushi made with myoga and mitsuke leaves, full of clams.
How to make it
1
Arrange five sand-depleted clams in a batter, pour 1 tablespoon of sake, and steam them in a steamer for about 4 minutes without covering the container.
2
Once the clam mouth opens, remove the flesh from its shell and chop it roughly.
3
Mix a small amount of black vinegar into an appropriate amount of rice.
4
Myo, shredded 1 tablespoon of sake in a warm frying pan, roast the udon and mitsuke leaves for about 30 seconds.
5
Mix with roasted vegetables and rice.
6
Place rice from [5] on a plate, place the clams from [2] on top, and topped with kinobus and it's finished.
Ingredients for 1 person
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