Clam rice
Steamed rice with clams
Serves 4
A light dish made with Japanese seasonings. It's easy to use canned pacific clams.
*
1kg (2lb) medium clams in the shell or 200g (6.5 oz) fresh or canned clam
meat
4 tsp sake
3 tbs soya sauce
2 tsp mirin
½ tbs finely shredded fresh young ginger
6 cups freshly cooked Japanese rice
1 stalk spring onion, white part only, sliced in thin strips
First
Scrub clams with brush, soak in large bowl of cold water for five minutes,
drain and rise well. If using clam meat, rinse in cold water, drain and set
aside.
Second
Cook clams covered in a medium saucepan over high heat for 3-4 minutes or
until shells open slightly, discarding any that do not open. Add a tbs of
water if there's not enough liquid from the clams to form some steam. Drain
and when cool enough to handle, remove clam meat and discard shells.
Third
Return clam meat (or uncooked clam meat) to saucepan, add sake and cook over
high heat for one minute, stirring quickly until meat is just cooked. Add
clam mixture to rice and gently fold through until combined. Serve immediately
topped with spring onions.