Edo-mae Hamaguri Clam Rice Bento
Edo-mae Hamaguri Clam Rice Bento

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, edo-mae hamaguri clam rice bento. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Edo-mae Hamaguri Clam Rice Bento is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Edo-mae Hamaguri Clam Rice Bento is something that I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook edo-mae hamaguri clam rice bento using 5 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Edo-mae Hamaguri Clam Rice Bento:
  1. Make ready 100 grams Hamaguri (surf) clams
  2. Make ready 1 ladle full Sake
  3. Prepare 2 pinch Salt
  4. Get 180 ml White uncooked rice
  5. Prepare 180 ml combined with the clam cooking liquid Bonito flake based dashi stock, cooled
Instructions to make Edo-mae Hamaguri Clam Rice Bento:
  1. The clams and rice are not steamed together. The clams are steam cooked with sake, and the cooking liquid is diluted with bonito flake dashi stock to cook the rice.
  2. The clams are flavored more than the rice. Marinate in a little soy sauce and julienned ginger. Reserve the cooking liquid for later.
  3. Cook the rice with the clam cooking liquid and dashi stock. Mix the cooked rice with the cooked clams.
  4. The other components of the bento: Dashimaki tamago (rolled omelette with dashi stock), thickly sliced takuan (dried and pickled daikon radish).
  5. Simmered satoimo (taro root) with quickly cooked thinly sliced beef.
  6. Seasonal fruit - persimmons here.
  7. Thinly sliced leftover vegetables, seasoned with lemon juice, salt and a little white wine. Vacuum pack and by lunchtime it will have turned into proper marinated vegetables.

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