Mixed Rice with Manila Clams and Nanohana

Name: Mixed Rice with Manila Clams and Nanohana
Yield: 2 servings
Cuisine: American
Ingredients: 700 grams Uncooked white rice; 150 grams Manila clams (just the meat); 50 grams Broccolini; 5 cm cubes Kombu for dashi stock; 100 ml Sake; 1/2 tsp Salt; 1 1/2 tbsp Soy sauce (usukuchi soy sauce if you have it); 1 (to taste) White sesame seeds

cookpad.japan @cookpad_jp

Since nanohana was cheap.

Once you rinse the rice, it's better to drain and let rest in the strainer for a while. You can skip that step if it's a hassle!
The asari will harden if you cook it too long, so be careful. Recipe by @LECHE

Since nanohana was cheap.

cookpad.japan @cookpad_jp

Since nanohana was cheap.

Saved

Ingredients

2 servings

700 gramsUncooked white rice
150 gramsManila clams (just the meat)
50 gramsBroccolini
5cm cubes Kombu for dashi stock
100 mlSake
1/2 tspSalt
1 1/2 tbspSoy sauce (usukuchi soy sauce if you have it)
1(to taste) White sesame seeds

Saved

Steps

1

Blanch the nanohana and cut into 2 cm pieces. Rinse the clams well, and remove the clam shells, etc. Wash the rice.
2

Boil sake in a sauce pan and add the clams. Boil for about 2 minutes until it swells, drain the clams and separate from the liquid.
3

Once the boiled water cools, add it along with the other ingredients into the rice cooker. Add water until it reaches the amount needed to cook the 2 cups of rice. Mix lightly, lay the kombu lightly brushed with a paper towel and cook.
4

Once the rice is cooked, toss the clams and nanohana, let steam and it's done. Sprinkle white sesame seeds if you'd like to finish ♡