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Steamed Rice with Clams
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Serves : 4-5
Preparation time : 30 minutes
Cooking time : 10 minutes
Ingredients :
1kg medium clams in the shell or 200g fresh or canned clam meat
4 teaspoons sake
3 tablespoons soy sauce
2 teaspoons mirin 1/2 tablespoon finely shredded fresh young ginger
6 cups freshly cooked Japanese rice
1 stalk spring onion (scallion), white part only, sliced in thin strips
Method :
Scrub clams with a brush, and soak in a large bowl of cold water for 5 minutes (if using clam meat, rinse in cold water, drain and set aside). Drain and rinse well.
Cook clams covered in a medium saucepan over high heat for 3-4 minutes or until shells open slightly, discarding any that do not open. Add a tablespoons of water if there is not enough liquid from the clams to form some steam. Drain and when cool enough to handle, remove clam meat and discard shells.
Return clam meat (or uncooked clam meat) to saucepan, add sake and cook over high heat for 1 minute. Add clam mixture to rice and gently fold through until combined. Serve immediately topped with spring onions.
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