Baby Clam Rice Recipes

Ingredients :

575 g

2 tablespoons

2 tablespoons

1 teaspoon

250 g

²/3 teaspoon

2

Japanese Rice

sake or white wine

soy sauce

sugar

canned baby clams, drained

teaspoon salt

spring onions, finely shredded

1. Put rice in a deep enameled cast iron casserole and wash well, changing water several times until water becomes clear.
2. Leave to soak in just enough water to cover rice for 1 hour.
3. Meanwhile, in a saucepan mix sake, soy sauce and sugar over high heat and quickly toss in clams.
4. Skim surface and remove from heat.
5. Pour juice form pan into a measuring jug and keep clams warm in the pan.
6. Drain rice.
7. Add enough water to jug to make pan juices up to 250 ml and dissolve salt in it.
8. Pour mixture over rice, cover and place on high heat, bring to the boil and cook for 7-8 minutes until it sizzles, then lower heat and simmer for 10 minutes.
9. Place clams and spring onions on top.
10. Cover and cook over high heat for 2 seconds.
11. Remove from heat and leave to stand for 10-15 minutes.
12. Gently mix clams and spring onions into rice.
13. Serve in rice bowls.

Serves 4-6

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