Boiled Hamaguri Clam Nigiri Sushi

Name: Boiled Hamaguri Clam Nigiri Sushi
Yield: 4 servings
Cuisine: American
Ingredients: 10 Hamaguri clam (de-gritted); 200 ml Sake; 3 tbsp A) Soy sauce; 4 tbsp A) Sugar; 40 ml A) Mirin; 700 grams Freshly cooked rice; 40 ml B) Vinegar; 20 grams B) Sugar; 2/3 tsp B) Salt

cookpad.japan @cookpad_jp

This recipe has been adapted by the COOKPAD staff from the comic "Cooking Papa," which is updated every Wednesday (Chapter 975, Volume 101.)

The key is to not overcook the clams. Cook until they just start opening up. The special vinegar is a mixture of 1 part water to 3 parts vinegar. Recipe by Cooking papa recipe

This recipe has been adapted by the COOKPAD staff from the comic "Cooking Papa," which is updated every Wednesday (Chapter 975, Volume 101.)

The key is to not overcook the clams. Cook until they just start opening up. The special vinegar is a mixture of 1 part water to 3 parts vinegar. Recipe by Cooking papa recipe

cookpad.japan @cookpad_jp

This recipe has been adapted by the COOKPAD staff from the comic "Cooking Papa," which is updated every Wednesday (Chapter 975, Volume 101.)

The key is to not overcook the clams. Cook until they just start opening up. The special vinegar is a mixture of 1 part water to 3 parts vinegar. Recipe by Cooking papa recipe

This recipe has been adapted by the COOKPAD staff from the comic "Cooking Papa," which is updated every Wednesday (Chapter 975, Volume 101.)

The key is to not overcook the clams. Cook until they just start opening up. The special vinegar is a mixture of 1 part water to 3 parts vinegar. Recipe by Cooking papa recipe

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Ingredients

4 servings

10Hamaguri clam (de-gritted)
200 mlSake
3 tbspA) Soy sauce
4 tbspA) Sugar
40 mlA) Mirin
700 gramsFreshly cooked rice
40 mlB) Vinegar
20 gramsB) Sugar
2/3 tspB) Salt

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Steps

1

Rub the clam shells together whilst washing them under running water to get rid of any slimy bits.
2

Bring the cooking sake to a boil in a pan, then boil the clams. Cover with a lid, steam the clams for about 3-4 minutes, then remove from the pan. Save the liquid in the pan for later use.
3

Stick a knife into the shells and pry them open. Cut the meat out carefully without damaging it.
4

Adjust the shape of the meat and use the knife to butterfly the meat from the foot.
5

Add the leftover clam juice from Step 2 and the "A" ingredients to a pan, and boil down on a low heat until you get a thick sauce.
6

Transfer the rice into an "ohitsu" (wooden rice container) with the combined "B" ingredients. Fold in the "B" ingredients whilst fanning the rice.
7

Apply the vinegar mixture (refer to Helpful Hints) on your hands and form the sushi rice into nigiri sushi. Lay the clam meat on top, neaten the shape, and brush on sauce to finish.