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Salty-sweet Shijimi Clams To Serve With Rice Recipe

Salty-Sweet Shijimi Clams To Serve With Rice Recipe
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Prepare the ingredients before making Salty-Sweet Shijimi Clams To Serve With Rice in your home. Then, follow these steps below to serve Salty-Sweet Shijimi Clams To Serve With Rice for your family or friends.

Ingredients: Salty-Sweet Shijimi Clams To Serve With Rice

  • 600 grams weighed in their shells Shijimi clams (basket or freshwater clams)
  • 2 tbsp Sake
  • 1 tbsp ☆Sugar
  • 1 tbsp ☆Soy sauce
  • 1 tbsp ☆Sake
  • 1 piece ●Ginger
  • 1 tbsp Mirin

How to Make Salty-Sweet Shijimi Clams To Serve With Rice

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Salty-Sweet Shijimi Clams To Serve With Rice in your home by yourself.

    Step 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!
  • Step 2
  • After they have been de-sanded, rub the shells together to wash them, and put them in a pan.
  • Step 3
  • Sprinkle with 2 tablespoons of sake, cover with a lid and steam-cook them until the clams open up.
  • Step 4
  • When they are done steaming, strain off the liquid (keeping it in reserve) to separate the liquid from the clams.
  • Step 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.
  • Step 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.
  • Step 7
  • Add the ● ingredients to the pan and bring to a boil. Simmer until thickened, taking care that it doesn't burn.
  • Step 8
  • Put the clams back in the thickened sauce. When the clams have shrunk a little and are nice and shiny, they are done.
  • Step 9
  • I recommed making this with nutrient-rich shijimi clams, but you can make it with Manila clams instead.
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