Spring Special Chirashizushi with Manila Clams and Broccolini
Spring Special Chirashizushi with Manila Clams and Broccolini

Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, spring special chirashizushi with manila clams and broccolini. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Spring Special Chirashizushi with Manila Clams and Broccolini is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Spring Special Chirashizushi with Manila Clams and Broccolini is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have spring special chirashizushi with manila clams and broccolini using 12 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Spring Special Chirashizushi with Manila Clams and Broccolini:
  1. Make ready 700 grams White rice
  2. Prepare 300 grams Manila clams (de-gritted)
  3. Get 2 tbsp Sake
  4. Make ready 1/2 teaspoon, each Grated ginger, shio-koji
  5. Prepare 1 sheet, about 5 cm in length Kombu
  6. Get 70 grams Broccolini
  7. Make ready 1 tsp each Mentsuyu (2x concentrate), vinegar
  8. Get 1 tbsp Toasted sesame seeds
  9. Take 3 tbsp Sushi vinegar
  10. Take 2 Eggs
  11. Take 1 tsp Sugar
  12. Get 1 pinch Salt
Instructions to make Spring Special Chirashizushi with Manila Clams and Broccolini:
  1. Wash the rice grains and strain with a sieve.
  2. In a heat-proof bowl, combine sake, grated ginger, shio-koji, and the manila clams. Wrap with cling wrap and microwave at 600 W for 3-4 minutes.
  3. Separate the cooking liquid from the clams and the clams.
  4. Take the washed rice from Step 1 and place in your rice cooker. Pour in the cooking liquid from Step 3. Add enough water until it reaches the right level for 2 rice cooker cups when preparing sushi rice (this should be a bit less than usual). Toss a sheet of konbu seaweed on top, and set to cook.
  5. Shuck the clams while your rice is cooking. Blanch the broccolini (blanch in salted water, then let cool in cold water). Squeeze out excess water from the broccolini and combine with the mentsuyu and vinegar.
  6. Mix salt and sugar into a whisked egg and cook a thin omelette crepe on a greased pan (preferably a rectangular tamagoyaki pan). Cut into fine strips. You could also scramble the egg mixture into fine crumbles.
  7. Remove the konbu seaweed from the cooked rice, then add in the sushi vinegar and the sesame and mix together.
  8. Scatter on the sliced egg crepe from Step 6, the manila clams from Step 5, as well as the broccolini. Then you're all done.

So that is going to wrap this up for this special food spring special chirashizushi with manila clams and broccolini recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!