Clam Rice

Recipe Clam Rice


Wash rice and place in a sieve more than 30 mins before cooking.

Wash asari (Japanese littleneck) clams in salt water by lightly rubbing shells against each other. Then shake off water and place the clams in a skillet. Pour Japanese sake and heat on high with a lid over the skillet. When clams are open, turn off stove. Take clams out of skillet and separate meat from shell. Strain the broth left in skillet over squeezed wet kitchen paper.

Pour hot water over aburaage (deep-fried tofu) to remove excess oil. Cut aburaage vertically in half, then cut horizontally into thin strips.

Peel carrot. Cut into julienne strips 4 cm(1.5 inch) long.

Wash mitsuba (Japanese trefoil) with water, chop off root. Cut into 1 cm(0.4 inch) lengths.

Place rinsed rice into rice cooker together with the strained broth of steamed clams and seasonings. Pour dashi (basic stock) up to machine’s standard water measure, add aburaage and carrot strips, switch the machine on and start cooking.

When rice is cooked, let it sit and steam for 10-15 minutes to get excess water out of rice. Add asari clams and mitsuba, and mix lightly. Then place in a serving bowl.

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