Steps to Make Speedy Steamed Clams and Rice

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, steamed clams and rice. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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.

Steamed Clams and Rice is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Steamed Clams and Rice is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook steamed clams and rice using 12 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Steamed Clams and Rice:

1. Get 350 grams Uncooked white rice
2. Prepare 150 grams Manila clams
3. Take 1/4 pack Shimeji mushrooms
4. Prepare 1/5 Carrot
5. Prepare 1/2 Thin aburaage
6. Make ready 1 tbsp Soy sauce
7. Get 1 tsp Mirin
8. Prepare 1 dash Green onions or scallions
9. Prepare 1 Shredded nori seaweed
10. Prepare To parboil the clams
11. Make ready 25 ml Cooking sake
12. Get 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 is going to wrap this up with this special food steamed clams and rice recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!