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Manila Clam Seasoned Rice Recipe

Manila Clam Seasoned Rice Recipe
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Prepare the ingredients before making Manila Clam Seasoned Rice in your home. Then, follow these steps below to serve Manila Clam Seasoned Rice for your family or friends.

Ingredients: Manila Clam Seasoned Rice

  • 700 grams White rice
  • 35 to 45 Manila clams
  • 300 ml Sake...A
  • 1200 ml Water...A
  • 1 tbsp Mirin...B
  • 60 ml Shiro-dashi ...B
  • 1 Ginger (julienned)
  • 1 White portion of Japanese leeks (thinly sliced)
  • 1 Kombu for dashi stock

How to Make Manila Clam Seasoned Rice

If you have prepared the ingredients needed, now time to start cooking. There are 26 steps you must follow to make Manila Clam Seasoned Rice in your home by yourself.

    Step 1
  • Rinse the rice and drain well.
  • Step 2
  • Preparation Rinse and clean the de-gritted clams very well. Put about 15 in a strainer with a handle.
  • Step 3
  • De-grit and de-salt the clam properly as this will affect the taste.
  • Step 4
  • Combine the A ingredients into a big pot that fits the colander from Step 2.
  • Step 5
  • When Step 4 starts boiling, turn the heat to lower high. Place the Step 2 colander into the pot and agitate.
  • Step 6
  • If any clam shells open, slightly lift the colander and transfer the opened ones with tongs to another plate.
  • Step 7
  • After taking out the opened clams, submerge the colander into the pot and agitate again.
  • Step 8
  • Repeat Steps 5 and 6 with rest of the clams. Watch over as they boil, so as not to overcook them.
  • Step 9
  • Some clams take longer to open up. You can add a new batch of clams while you wait for the unopened ones to open.
  • Step 10
  • Now that all of the clams have been boiled, transfer to a bowl.
  • Step 11
  • Strain the clam juices through a paper towel-lined colander and cool to room temperature.
  • Step 12
  • Take the meat out from the clams and transfer to another bowl. *It's easier to use an empty shell to do this.
  • Step 13
  • If the clams are perfectly cooked, the meat will be plump. They're delicious freshly boiled that you won't be able to stop eating them as is.
  • Step 14
  • Slice the scallion and julienne the ginger as seen in the photo.
  • Step 15
  • Set the well-drained rice from Step 1 with the ingredients B in the rice cooker.
  • Step 16
  • Pour the soup from Step 11 to 15 up to the water level marked in the rice cooker. Stir well. Put in the dashi kombu and the ginger from Step 14 and start cooking.
  • Step 17
  • When Step 16 is cooked, take out the dashi kombu, add in Step 12 and 14. Toss well. *If you can, mix well before serving.
  • Step 18
  • Serve in a bowl and it's done.
  • Step 19
  • The soft and plump clams are delicious. The shiro-dashi seasoned rice, white scallion and ginger goes really well.
  • Step 20
  • [Tip] If you want to cook more clams, increase the amount of ingredients A or repeat the procedure twice or else the cooking liquid will become too salty.
  • Step 21
  • When I doubled the amount of rice and cooked with 90 clams, I boiled the clams in two separate batches and changed the cooking liquid.
  • Step 22
  • The remainder of the soup can be kept frozen in a resealable bag.
  • Step 23
  • Here I made another rice dish with peeled shrimp using the leftover soup. It's also very delicious.
  • Step 24
  • Marinate the peeled and cleaned shrimps in sake and 1 teaspoon of usukuchi soy sauce for 30 minutes.
  • Step 25
  • Pat dry Step 24 with paper towels and the rest is the same procedure starting from Step 16 with 60 ml of shiro dashi.
  • Step 26
  • This is a grilled onigiri using a blowtorch. This is also good.
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