Recipe of Quick Steamed Clams and Rice

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, steamed clams and rice. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Steamed Clams and Rice is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Steamed Clams and Rice is something that I’ve loved my whole life. They’re fine and they look fantastic.

Steamed Clams With Ginger And Rice Wine is one of my favorite seafood dishes. A simple dish that is yummy on it's own or eaten with some steamed rice. Here's a quick and simple recipe for delicious steamed clams with rice wine, ginger and chilli. Steamed Clams With Ginger And Rice Wine.

To begin with this recipe, we must first prepare a few ingredients. You can have steamed clams and rice using 12 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Steamed Clams and Rice:

1. Make ready 350 grams Uncooked white rice
2. Prepare 150 grams Manila clams
3. Make ready 1/4 pack Shimeji mushrooms
4. Prepare 1/5 Carrot
5. Take 1/2 Thin aburaage
6. Prepare 1 tbsp Soy sauce
7. Make ready 1 tsp Mirin
8. Take 1 dash Green onions or scallions
9. Make ready 1 Shredded nori seaweed
10. Make ready To parboil the clams
11. Get 25 ml Cooking sake
12. Take 100 ml Water

Serve immediately, with the miso clam broth spooned over steamed rice. Here's a quick and simple recipe for delicious steamed clams with rice wine, ginger and chili. If you're serving more people than that you should increase the amount of rice and water accordingly. When you buy steamer clams, their siphons are mostly tucked away.

Steps to make Steamed Clams and Rice:

1. Wash the rice and place in a strainer. Let it sit for 30 minutes.
2. Remove the sand and saltwater from the clams. Julienne the carrots and shred the shimeji mushrooms.
3. Add 25 ml of sake and 100 ml of water to a pot. Add the clams and turn on the heat. Once the shells have opened, turn off the heat.
4. Strain the boiled liquid through a strainer into a bowl. Add enough water to bring the liquid to a total of 200 ml. Add soy sauce and mirin.
5. Set aside 5-6 clams and remove the meat from the shells of the remaining clams. If they are cooked with the rice, the meat will become tough, so they will be added right after the rice has cooked.
6. Put the rice, carrot, aburaage, and shimeji mushrooms into the earthenware pot. Also pour in the liquid from Step 4. If you add 4 or 5 raw clams used for making dashi, it will taste even better.
7. Heat the earthenware pot on high heat. Once it begins to boil, lower the heat to low so that it doesn't boil over. Cook for 9 minutes.
8. After 9 minutes has passed, turn the heat to high for just 10 seconds. Place the clam meat inside and immediately cover with the lid again.
9. Wrap it up in a bath towel or something similar to retain the heat and steam for 5 minutes.
10. Garnish with finely chopped green onion and it's done.
11. If you make extra, you can have some onigiri rice balls!
12. Serve with some lightly pickled vegetables.. - - https://cookpad.com/us/recipes/147206-lightly-pickled-vegetables

If you're serving more people than that you should increase the amount of rice and water accordingly. When you buy steamer clams, their siphons are mostly tucked away. Clams are steamed with sake and mirin and a bit of green onion in this Japanese-style preparation. Heat a wok or large saucepan over high heat. Quickly pour in the sake, mirin and rice vinegar.

So that’s going to wrap it up with this special food steamed clams and rice recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!