Edo-mae Hamaguri Clam Rice Bento

Name: Edo-mae Hamaguri Clam Rice Bento
Cuisine: American
Ingredients: 100 grams Hamaguri (surf) clams; 1 ladle full Sake; 2 pinch Salt; 180 ml White uncooked rice; 180 ml combined with the clam cooking liquid Bonito flake based dashi stock, cooled

cookpad.japan @cookpad_jp

When I thought about making tomorrow's bento the night before, this came to mind.

The key is to take the hamaguri clams out as soon as they open. If you cook them too long, they won't be plump and juicy. If you serve sake-steamed clams as a drinking appetizer the night before and use the leftovers plus the cooking liquid, it's a lot easier. Recipe by Jun no danna

When I thought about making tomorrow's bento the night before, this came to mind.

cookpad.japan @cookpad_jp

When I thought about making tomorrow's bento the night before, this came to mind.

Saved

Ingredients

100 gramsHamaguri (surf) clams
1ladle full Sake
2 pinchSalt
180 mlWhite uncooked rice
180 mlcombined with the clam cooking liquid Bonito flake based dashi stock, cooled

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Steps

1

The clams and rice are not steamed together. The clams are steam cooked with sake, and the cooking liquid is diluted with bonito flake dashi stock to cook the rice.
2

The clams are flavored more than the rice. Marinate in a little soy sauce and julienned ginger. Reserve the cooking liquid for later.
3

Cook the rice with the clam cooking liquid and dashi stock. Mix the cooked rice with the cooked clams.
4

The other components of the bento: Dashimaki tamago (rolled omelette with dashi stock), thickly sliced takuan (dried and pickled daikon radish).
5

Simmered satoimo (taro root) with quickly cooked thinly sliced beef.
6

Seasonal fruit - persimmons here.
7

Thinly sliced leftover vegetables, seasoned with lemon juice, salt and a little white wine. Vacuum pack and by lunchtime it will have turned into proper marinated vegetables.