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Shijimi Clam Rice Recipe

Shijimi Clam Rice Recipe
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Serving : 2
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Prepare the ingredients before making Shijimi Clam Rice in your home. Then, follow these steps below to serve Shijimi Clam Rice for your family or friends.

Ingredients: Shijimi Clam Rice

  • 200 grams in their shells Shijimi clams (basket or freshwater clams)
  • 1 pinch *Salt
  • 2 1/2 tbsp *Soy sauce
  • 1 tbsp *Sake
  • 1 tbsp *Mirin
  • 5 grams Ginger (finely shredded)
  • 1 tbsp ★Soy sauce
  • 1 tsp ★Sake
  • 1 tsp ★Mirin
  • 700 grams Uncooked white rice

How to Make Shijimi Clam Rice

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Shijimi Clam Rice in your home by yourself.

    Step 1
  • De-sand the shijimi clams well. Put the clams in 1 liter of boiling water, and cook over medium heat until they open. Watch the pot so that it doesn't boil over.
  • Step 2
  • Taste the liquid in the pan and add the * ingredients. Leave the clams in the cooking liquid until they cool down. In the meantime, finely julienne the ginger. Rinse the rice and drain into a sieve.
  • Step 3
  • Take the meat out of the clams (it weighed about 50 g in total) and marinate them in the ★ ingredients for 5 to 10 minutes, so that the clams absorb lots of flavor.
  • Step 4
  • Put the rice in the rice cooker with the Step 3 marinating liquid. Add the cooking liquid from Step 2 up to the 2 cup line of the rice cooker. Scatter on the clams and ginger, and cook the rice as usual. Done!
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