Direct from a Chef! Clam Seasoned Rice for Girl's Day Festival

Name: Direct from a Chef! Clam Seasoned Rice for Girl's Day Festival
Yield: 3 servings
Cuisine: American
Ingredients: 360 ml Uncooked white rice; 500 grams Hamaguri (surf) clams; 200 ml ○Water; 1 tbsp ○Soy sauce; 1 tbsp ○Mentsuyu; 2 tbsp ○Sake; 2 tbsp ○Mirin; 1 piece ○Ginger; 10 cm Kombu for dashi stock

cookpad.japan @cookpad_jp

I made this for the Doll's Festival (Hina Matsuri).

Make sure to cool the dashi stock to room temperature. If you use it while hot, the rice won't be cooked through. For 3-4 servings. Recipe by Silvy1978

I made this for the Doll's Festival (Hina Matsuri).

Make sure to cool the dashi stock to room temperature. If you use it while hot, the rice won't be cooked through. For 3-4 servings. Recipe by Silvy1978

cookpad.japan @cookpad_jp

I made this for the Doll's Festival (Hina Matsuri).

Make sure to cool the dashi stock to room temperature. If you use it while hot, the rice won't be cooked through. For 3-4 servings. Recipe by Silvy1978

I made this for the Doll's Festival (Hina Matsuri).

Make sure to cool the dashi stock to room temperature. If you use it while hot, the rice won't be cooked through. For 3-4 servings. Recipe by Silvy1978

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Ingredients

3 servings

360 mlUncooked white rice
500 gramsHamaguri (surf) clams
200 ml○Water
1 tbsp○Soy sauce
1 tbsp○Mentsuyu
2 tbsp○Sake
2 tbsp○Mirin
1 piece○Ginger
10 cmKombu for dashi stock

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Steps

1

There are always clams around when celebrating Doll's Festival right? If they're about the size of a 500 yen coin and you use 20 clams, then it'll be about 500 g. Scrub and wash them.
2

Soak in salted water for about 20 minutes to de-sand.
3

Wash the rice and drain in a strainer.
4

Wash the clams one more time. Combine with the ○ ingredients and add to a pot. Mince or julienne the ginger.
5

Turn on the heat until all the clams have opened up. Skim off the scum.
6

Remove the clams.
7

You can choose to remove the shells or not. I always remove them.
8

This is the leftover dashi stock from simmering the clams.
9

It's best if you filter the dashi stock at least once. This is the most important point! Don't use the dashi stock while it's hot! If you use it when it's hot, the rice won't cook through.
10

Add the rice and the room temperature ○ mixture into the rice cooker. Fill with water until the liquid reaches the 2 rice cup mark. If you have it, add the kombu. Then switch it on!
11

It finished cookingggg!! It smells soooo good!
12

When the rice cooker is done, add the clams and steam.
13

Discard the kombu and stir the rice.
14

The rice is slightly scorched at the bottom, which is delicious.
15

Transfer to serving dishes and it's done. It looks great garnished with mitsuba.
16

See also "Straight From A Chef, Clam Broth Soup!".
https://cookpad.wasmer.app/us/recipes/170901-a-chefs-recipe-for-hamaguri-clam-broth-for-girls-day

A Chef's Recipe for Hamaguri Clam Broth for Girl's Day