Shijimi Clam Rice

Name: Shijimi Clam Rice
Yield: 2 servings
Cuisine: American
Ingredients: 200 grams in their shells Shijimi clams (basket or freshwater clams); 1 pinch ＊Salt; 2 1/2 tbsp ＊Soy sauce; 1 tbsp ＊Sake; 1 tbsp ＊Mirin; 5 grams Ginger (finely shredded); 1 tbsp ★Soy sauce; 1 tsp ★Sake; 1 tsp ★Mirin; 700 grams Uncooked white rice

cookpad.japan @cookpad_jp

I received some shijimi clams as a gift, so I tried making this!

You can get a nice soup stock from the clams using 1 liter of hot water. Try using it in various dishes. By seasoning the shijimi clams twice, they'll be packed with flavor. You can cook the rice with the usual amount of water. Recipe by Kinuchan

I received some shijimi clams as a gift, so I tried making this!

cookpad.japan @cookpad_jp

I received some shijimi clams as a gift, so I tried making this!

Saved

Ingredients

2 servings

200 gramsin their shells Shijimi clams (basket or freshwater clams)
1 pinch＊Salt
2 1/2 tbsp＊Soy sauce
1 tbsp＊Sake
1 tbsp＊Mirin
5 gramsGinger (finely shredded)
1 tbsp★Soy sauce
1 tsp★Sake
1 tsp★Mirin
700 gramsUncooked white rice

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Steps

1

De-sand the shijimi clams well. Put the clams in 1 liter of boiling water, and cook over medium heat until they open. Watch the pot so that it doesn't boil over.
2

Taste the liquid in the pan and add the ＊ ingredients. Leave the clams in the cooking liquid until they cool down. In the meantime, finely julienne the ginger. Rinse the rice and drain into a sieve.
3

Take the meat out of the clams (it weighed about 50 g in total) and marinate them in the ★ ingredients for 5 to 10 minutes, so that the clams absorb lots of flavor.
4

Put the rice in the rice cooker with the Step 3 marinating liquid. Add the cooking liquid from Step 2 up to the 2 cup line of the rice cooker. Scatter on the clams and ginger, and cook the rice as usual. Done!