Sake Steamed Spring Cabbage and Clams

I came up with a sake-steamed dish made with spring ingredients!Make sure you de-sand the clams well! You can buy clams already de-sanded, but surprisingly they are not entirely sand-free.The cabbage is nice if you stir-fry it until it is slightly browned! Recipe by Candy_flo

I got seasonal large-sized manila clams.The butter is optional. It is delicious either with or without it.If you are adding the butter, I think it is more flavorful to add it toward the end.The sake may catch on fire, when you shake the skillet, so be careful! Recipe by Yume.

A long time ago, an izakaya (pub) that I used to go to had "clams steamed in sake" and "clams with butter" on the menu.Other than the natural salt and flavor from the clams, you don't need anything else.You can also make this with manila clams.But orient clams are larger and have better texture, so I usually buy them instead. Recipe by Mikan no niwa

Since the alcohol boils off, you could also serve this to children.The natural flavors of the ingredients come to life for a delicious dish.Turn the heat to high right away, cover with a lid, and steam. This will create very plump and delicious manila clams. Recipe by Arisu2000

Every year I get excited for spring, when I can make this clam and white wine dish.I made this because clams and cabbage are finally in season.If you cook the clams for too long, they will become tough.Since spring cabbage and sweet onions are tender, they'll cook very quickly.The amount of salt will vary depending on the brand of bacon, so season with salt and pepper at the end and adjust accordingly. Recipe by Kyoto no taachan

This is my mother's recipe. We can dig clams nearby, so whenever we went clam digging when I was a child, I used to ask her to make these sake-steamed clams for us.Some clams are very salty, so taste before adding the soy sauce. It's best to de-sand the clams in a wide, shallow container so that the clams are in a single layer. If you don't have a container like that though, a bowl is fine. Recipe by Rikopin mama

I always cooked sake-steamed manila clams. When my brother visited me, he told me that adding broccoli makes the dish more delicious, so I tried it. It was really tasty. My daughter and I almost finished it all!Please clean the manila clams completely!! Add 1 teaspoon of salt and enough water to cover the clams in a bowl, and leave in the fridge overnight. Wash them well, and you're ready to go. It's actually quite easy.You can also boil the broccoli instead of microwaving. Recipe by Yumi mama

If you leave out the time it takes to remove the salt from the clams, you can make a very easy, yet delicious meal.This also tastes great if you use manila clams instead of hamaguri clams, and enoki mushrooms instead of shimeji!But, if you place enoki mushrooms on the bottom of the container or dish, they'll become hard to pick up so I don't recommend using them. For 2 servings. Recipe by Rokkuru

I bought some great looking Manila clams, so I wanted to turn them into a hearty main dish!The clams are salty on their own, so add salt and pepper while tasting. They are delicious with just pepper added. Recipe by Soreiyu

Manila clams steamed in sake wasn't hearty enough, so I added broccoli and it turned out delicious because the broccoli absorbs the umami from the manila clams.Make sure not to heat up too much after the clams have opened up (because they will become hard). You can enjoy the soup in pasta. Recipe by berry+

For dinner last night I made various spring-themed dishes. This is one of those dishes.Since the nanohana is slightly bitter, children probably won't like this too much. You can substitute them with komatsuna or other green vegetables. Recipe by Raby

Cooking in a microwave is easy. This is a simple recipe which I cook in spring when cabbage is in season. The highlight of this dish is the cabbage, but the broth tastes great too.Don't overcook the clams once they open up. You won't need additional seasoning as the clams and bacon gives a salty kick, but add salt if needed. Recipe by Suu

I made this dish since we receive a lot of clams and I wanted something to make with them other than a butter sauté.-Depending on the saltiness of the clams, you may not need to add salt.-Savor the broth as well.-Make this simple version, then experiment by adding grated ginger, grated garlic, or yuzu kosho! Use the leftover soup for and amazing ojiya (rice porridge). Recipe by miharun327

I attempted making an easy sake steamed dish with bok choy and nori tsukudani that only needs one frying pan.The cooking time will vary depending on the size of the clams. After they open, only cook for 1 more minute. For 2 servings. Recipe by Yukirinrin

I made this because I wanted an easy way to prepare delicious cod.The Chinese cabbage shrinks when you cook it, so if you want to eat lots of it, put in a hefty amount. Adjust the seasonings according to your preference! This dish is light and healthy. Recipe by satomimimi

When I was steaming some steamed meat dumplings, the delicious smell from the cabbage and Chinese cabbage underneath the steaming basket was wafting out. Right away I decided to make something with lots of cabbage!10 minutes into the steaming, check to make sure the bottom isn't getting burned. Recipe by Iamitsuki

I figured if I changed broccolini pasta into a spring cabbage pasta, I could use up some of my homegrown cabbage. I tried using more soup than when making broccolini pasta.If you don't have cabbage, it's fine with just the clams.If you make the soup while boiling the pasta and time it just right, you can enjoy this while it's still hot. Recipe by Riki shokudou

I wanted to eat some rice made in an earthenware pot, so I made this.Seefor details on how to remove the sand and salt from the clams.Add burdock or any of your favorite vegetables. Recipe by Cooking S Papa

Spring vegetables are tender and sweet, so I like to steam them.If it looks like it's going to burn, add a bit of water.The ginger softens the strong flavor of the sakura shrimp. Adjust the amount of ginger to taste.You can enjoy the natural sweetness of spring cabbage without adding sugar. If you like sweet tastes, add a little sugar. For 2 servings. Recipe by Kantan tenuki mama

I wanted to make a side dish that would be simple to make and easy to clean up after cooking.None in particular. This is also delicious made with Chinese cabbage. Recipe by Kumahachi

I changed up the ingredients and flavors of my other recipe "Sake Steamed Cabbage & Salt Rubbed Chicken".Add 2 tablespoons of sugar for a slightly sweeter taste. Adjust to suit your tastes.You can also double the amount of cabbage. In that case, leave the ○ ingredients as-is, but increase the ingredients as shown in Step 4.Enjoy with shichimi chili pepper powder. Recipe by Iamitsuki

I love pasta so I enjoy cooking different kinds of pasta that come up to my mind.This is the dish that I make a lot at the beginning of the spring each year. Our house's staple pasta.The direction looks very long since I am writing the details, but it is actually very easy.You can add mushrooms, or change the milk to soy milk. Recipe by *ai*

I love sake steamed Manila clams!!I wanted to make them easily in the microwave.For the brine, 3% salt will give the same salinity as sea water.If you have 500 g water, you would add 15 g salt.It should taste a bit salty.The newspaper is used since clams will degrit only if it's dark, and also, they squirt out water.If you microwave them for too long, the clams will become tough. Recipe by Hinamatsuri

I had some cabbage and aburaage leftover in the refrigerator! Since I love basil, I added it in!Just use whatever amount of aburaage and cabbage you have left in the fridge.(It's most delicious when you use a lot of aburaage compared to the cabbage since it will absorb the delicious flavors).Since this dish is intended to make the most of the natural flavors, it's seasoned subtly. Adjust the taste with salt and pepper as necessary. Recipe by Nikonikomakki-

Using lots of different acqua pazza recipes for reference, I modified them to my own style.You don't need to add salt or pepper, as the manila clams, cod, bacon and butter are all salty. It's delicious!Of course, if the flavour is a little bland, by all means, season it to your liking! Recipe by 07075013.

New Year's FavoriteHusband likes vinegar with his. Children said this was so much better than expected because not to crazy about cabbage. Even had seconds.

Whenever there is a lot of Chinese cabbage on display at the vegetable shop, I want to make stews, stir-fries, marinades, and cream stew one after the other. I love adding scallops to my basic seafood cream stew the most.It might look like a lot of cabbage when you are cutting it, but the water content will cook out and it will shrink, so it is okay.In Step 3, sauté so that the butter does not burn.In Step 6, reduce to a low heat when adding in after bringing it to a boil. For 2 servings. Recipe by Ri-karu

Whenever I use oysters in recipes, I always plump them up with wine or sake. Plumped up oysters look so good, so I tried one, and it was so good—better than when raw, stir fried, and even deep fried. And so easy! Since then, this has become a family favorite!If you spend a bit more and go for large oysters, they'll be really delicious. The oysters are heated just enough to plump them up, but they're not cooked through so it's best to use oysters that can be eaten raw. If you microwave the grated daikon radish, the harsh flavor will be dissipated. Plus, warm grated daikon radish with warm oysters tastes so good together. Use the cooking liquid as a soup stock to make soups and so on. Recipe by Tenuki mama chan

I made this for my boyfriend who loves clams. It was such a hit that now it's become a frequently served dish.To de-sand the clams: Dissolve a little bit more than 1 teaspoon salt in 1 cup water. Put the clams in and chill in the refrigerator overnight.The soy sauce and butter are the key to this recipe! The green scallions also play an important role in bringing out the delicious flavor of the clams! Recipe by Kuro26

I added cabbage to my usual wakame seaweed and garlic soup.For salted wakame, as per the instructions, soak in water to remove excess salt, then cut into bite-sized pieces.For fresh wakame, rinse well and cut into bite-sized pieces.If you prefer a more fully stewed cabbage-like texture, simmer for about 10 minutes during Step 4. Recipe by Mabo-