Salty Sweet Shijimi Clams To Serve With Rice Recipe by cookpad.japan
Cooking Instructions 1 De-sand the clams by putting them in lightly salted water (1%) for 3 to 5 hours. If you leave them soaking for too long the flavor will deteriorate! 2 After they have been de-sanded, rub the shells together to wash them, and put them in a pan. 3 Sprinkle with 2 tablespoons of sake, cover with a lid and steam-cook them until the clams open up. 4 When they are done steaming, strain off the liquid (keeping it in reserve) to separate the liquid from the clams. 5 Take the insides of the clams out of the shells. If you use a spoon to scoop them out, they should come out easily. 6 Return the strained off liquid from Step 4 into the pan, add the ☆ ingredients and bring to a boil. Put the insides of the clams into the pan and simmer for 1-2 minutes. Take the clams out into a bowl. 7 Add the ● ingredients to the pan and bring to a boil. Simmer until thickened, taking care that it doesn't burn. 8 Put the clams back in the thickened sauce. When the clams have shrunk a little and are nice and shiny, they are done. 9 I recommed making this with nutrient-rich shijimi clams, but you can make it with Manila clams instead. 1 De-sand the clams by putting them in lightly salted water (1%) for 3 to 5 hours. If you leave them soaking for too long the flavor will deteriorate! 1 De-sand the clams by putting them in lightly salted water (1%) for 3 to 5 hours. If you leave them soaking for too long the flavor will deteriorate! 2 After they have been de-sanded, rub the shells together to wash them, and put them in a pan. 2 After they have been de-sanded, rub the shells together to wash them, and put them in a pan. 3 Sprinkle with 2 tablespoons of sake, cover with a lid and steam-cook them until the clams open up. 3 Sprinkle with 2 tablespoons of sake, cover with a lid and steam-cook them until the clams open up. 4 When they are done steaming, strain off the liquid (keeping it in reserve) to separate the liquid from the clams. 4 When they are done steaming, strain off the liquid (keeping it in reserve) to separate the liquid from the clams. 5 Take the insides of the clams out of the shells. If you use a spoon to scoop them out, they should come out easily. 5 Take the insides of the clams out of the shells. If you use a spoon to scoop them out, they should come out easily. 6 Return the strained off liquid from Step 4 into the pan, add the ☆ ingredients and bring to a boil. Put the insides of the clams into the pan and simmer for 1-2 minutes. Take the clams out into a bowl. 6 Return the strained off liquid from Step 4 into the pan, add the ☆ ingredients and bring to a boil. Put the insides of the clams into the pan and simmer for 1-2 minutes. Take the clams out into a bowl. 7 Add the ● ingredients to the pan and bring to a boil. Simmer until thickened, taking care that it doesn't burn. 7 Add the ● ingredients to the pan and bring to a boil. Simmer until thickened, taking care that it doesn't burn. 8 Put the clams back in the thickened sauce. When the clams have shrunk a little and are nice and shiny, they are done. 8 Put the clams back in the thickened sauce. When the clams have shrunk a little and are nice and shiny, they are done. 9 I recommed making this with nutrient-rich shijimi clams, but you can make it with Manila clams instead. 9 I recommed making this with nutrient-rich shijimi clams, but you can make it with Manila clams instead. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken Quesadillas ~Orange Julius~ Cinnamon roll cookies Lemon pepper tilapia Rotel Dip Chicken Quesadillas ~Orange Julius~ Cinnamon roll cookies Lemon pepper tilapia Rotel Dip Simmered Flounder Offcuts Orange Marmalade & Cheese Pound Cake Scallops With Butter and Soy Sauce Baked in Their Shells Tender Squid and Green Onions with Vinegar Miso Sauce Easy Yukhoe Nanban Style Oyster with Grated Daikon Radish Soy Sauce Flavored Spicy Kiriboshi Daikon Lotus Root And Peanut Soup Sweet bread toast Green Romain and fetta salad Simmered Flounder Offcuts Orange Marmalade & Cheese Pound Cake Scallops With Butter and Soy Sauce Baked in Their Shells Tender Squid and Green Onions with Vinegar Miso Sauce Easy Yukhoe Nanban Style Oyster with Grated Daikon Radish Soy Sauce Flavored Spicy Kiriboshi Daikon Lotus Root And Peanut Soup Sweet bread toast Green Romain and fetta salad