Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, japanese littleneck clams steamed in sake. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Sake brings out amazing flavors from the I hope you enjoyed this Japanese Sake Steamed Clams! If you make this recipe, snap a picture and Manila Clams/Littleneck Clams: How to de-grit, click here. Sake Steamed Littleneck Clams by Jenny & Gus.
Japanese Littleneck Clams Steamed in Sake is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Japanese Littleneck Clams Steamed in Sake is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have japanese littleneck clams steamed in sake using 5 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Japanese Littleneck Clams Steamed in Sake:
- Get 300 grams Littleneck clams (in their shells)
- Prepare 2 Green onions or scallions
- Take 100 ml Water
- Get 1 tbsp Sake
- Make ready 1 Soy sauce
You can make it easily and quickly. It is low in fat and calories too. Clams are steamed with sake and mirin and a bit of green onion in this Japanese way of preparation. I use Countnecks the smallest legal size Or Littlenecks the next size bigger After I steam them open I losen the clam in it's half of the shell but don't separate the other half of the shell.
Steps to make Japanese Littleneck Clams Steamed in Sake:
- Place the clams in salted water to degrit. Scrub the shells together and rinse well. Drain in a strainer.
- Chop the green onions into small pieces.
- In a pan, combine the clams, water, and sake. Cover and heat over medium heat for 2-3 minutes until cooked through.
- After the clams have opened, taste the broth and add salt if necessary. Finally, season with soy sauce.
- Top with green onions and it's done!
Steaming in sake brings out the sweet flavour of the clams. Includes sake, ginger, varnish clams, red chili peppers, ground black pepper, green onions. The Japanese were the first to identify this taste in dashi the broth that is so central to their cuisine. It is made with kombu (a form of seaweed or kelp) The finished dish is a mix of tastes and textures that I think of as Japanese clams casino. When you eat it, remember that in Japanese, umami means.
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