Recipe: Tasty Japanese Littleneck Clams Steamed in Sake

Japanese Littleneck Clams Steamed in Sake. Read Customer Reviews & Find Best Sellers. In a large frying pan, add the sake and ginger and bring it to a boil. Add the clams and a red chili pepper.

Japanese Littleneck Clams Steamed in Sake Chop the green onions into small pieces. In a pan, combine the clams, water, and sake. Over medium high heat, add the sake and ginger to a large pan and allow to boil. You can cook Japanese Littleneck Clams Steamed in Sake using 5 ingredients and 5 steps. Here is how you cook that.

Ingredients of Japanese Littleneck Clams Steamed in Sake

  1. It’s 300 grams of Littleneck clams (in their shells).
  2. It’s 2 of Green onions or scallions.
  3. It’s 100 ml of Water.
  4. It’s 1 tbsp of Sake.
  5. You need 1 of Soy sauce.

Add the clams and dried chilli to the pan and turn the heat up to high. Cover the pan with a lid and allow the clams to cook until they are done. The clams are done when they open up. This is a delightfully simple and fast recipe for Japanese-style steamed clams in sake (Japanese rice wine) and kombu (kelp) stock.

Japanese Littleneck Clams Steamed in Sake step by step

  1. Place the clams in salted water to degrit. Scrub the shells together and rinse well. Drain in a strainer..
  2. Chop the green onions into small pieces..
  3. In a pan, combine the clams, water, and sake. Cover and heat over medium heat for 2-3 minutes until cooked through..
  4. After the clams have opened, taste the broth and add salt if necessary. Finally, season with soy sauce..
  5. Top with green onions and it's done!.

See Also: Watermelon Soju Cocktail Recipe Japanese-Style Linguini with Clams This Japanese take on the Italian classic, made with sake-steamed littleneck clams, shiitake mushrooms, and julienned yakinori, is our new favorite way to eat. What many Japanese especially appreciate is the bitter innards of the grilled sanma, a nice match for a hearty sake. The shijimi (corbicula clams) are perfect in a bowl of miso soup and asari (Japanese littleneck clams) are great simply steamed in some sake or if you are craving a Western preparation, then steamed with white wine and garlic and. In a large, deep skillet, combine the sake with the water and bring to a boil. Add the Manila clams, cover the skillet tightly and cook, shaking the pan occasionally, until most of the clams have.

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