Sake Steamed Surf Clams with Cabbage Made in the Microwave

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 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 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 wanted to eat my favorite Spring cabbage and Manila clams.Since it's so easy to make, there are no special points. Recipe by -aoi-

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+

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

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

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

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 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.

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

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

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

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 used in-season cod and Chinese cabbage and microwaved. This takes less time than cooking in foil and is really easy, so I uploaded the recipe.The microwave cooking times are for a 500 W oven. If you have a 600 W microwave, shorten the cooking times and watch as it cooks.It's very hot out of the microwave, so be careful. For 1 serving. Recipe by Komomomomo

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

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 don't remember when or where I invented this recipe, but I usually make one portion for my husband.Adjust cooking time depending on your microwave. You can use leftover vegetables in your fridge! Leafy vegetables, mushrooms, and potatoes are perfect for this recipe. Recipe by Yurimanma

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 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 came up with this recipe because I wanted to see if I could create a juicy texture with cheap and healthy chicken breast.The seasonings are simple, but the umami flavour of the lettuce really stands out, and makes this dish irresistible.Adjust the cooking time to your microwave and the size of the chicken pieces. Check the chicken after 10 minutes, and microwave again if necessary. It's done when the chicken is cooked through. Recipe by Honmatomomitokachi

My husband came home from a business trip with a gift of 5 kilos of shijimi clams caught in Tobashiri in Hokkaido from a client. So I decided to make something with them!Shijimi clams are small, but packed with umami! They also are good for your liver's functions, and help to combat fatigue too! They have 4 times the calcium of Manila clams! And 3 times the calcium of milk apparently.If you de-sand the clams in a dark place, they'll spit out a lot of water. When you de-salt the clams, try not to overlap them (although I haven't followed my own advice in the photos.) If they overlap, the clams below tend to suck in the sand spit out the the clams on top. Add barely enough water to cover the clams; the tops can peek out of the water a bit. Recipe by rubi0314

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

This rice is a favorite of my family's, so we like to make it when good clams are available. It's also delicious cold.If you don't like ginger, you can also use 1~2 teaspoons of grated ginger.If you use cooking sake that already contains salt, you don't need to add salt. Recipe by Mana mama

I made this recipe using ingredients I had in the refrigerator.I made a small change to the recipe name.Cooking time can vary depending on your microwave.The chicken tenders will dry out if you microwave them too long. Be careful! Recipe by Run mama

This is a quick recipe using a silicone steamer.You can be generous with the mushrooms as long as the lid can close since they'll cook down when heated. Be careful not to burn yourself with steam when you open the lid. Please adjust the cooking time according to your microwave. It's good to let this steam a bit with the lid on. Recipe by Milk to Cocoa to Momo

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

I came up with a light-tasting dish that was easy and quick to prepare.You can also eat the vegetables placed under the chicken as it soaks up the broth. Recipe by Tanshin funin no ryourinin

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-

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.