Seasoned Rice with Clams はまぐりの炊き込みごはん
In Japan, March 3 is a festival called Hinamatsuri, or Doll’s Day. People decorate with hina dolls and eat festive foods to pray for the healthy growth of girls. Clams are one food that is eaten on Hinamatsuri. Seasoned rice with clams that are best in the spring is a great dish to make.
How to cook
The rice is cooked in broth made from the stock of sake-steamed clams flavored with soy sauce and salt. Seasoned rice that combines the rich and savory flavor of clams with fluffy Japan rice is exquisite. It is also delicious made with bivalves instead of clams.
Ingredients for 3 serving
- 1 Tbsp
- Soy sauce <A>
- 1 tsp
- Salt <A>
- As needed
- Water <A>
- 6 or 7
- Snap peas
Wash the rice and place it in a strainer (see here for instructions on how to wash rice). Fill a tray with 500㎖ (16.9fl oz) of water and mix in 1 Tbsp of salt (separate from the ingredients). Line up the clams in the water so that they do not overlap, and let them soak for 1 to 2 hours to remove any sand. Remove the stems and strings from the snap peas and cut them into bite-size pieces. Put a pinch of salt in boiling water and boil the snap peas.
Steam the clams in sake
Put the clams and sake into a frying pan, place a lid on top, and turn the heat on high. When the clams open, transfer them to a tray or another dish(Keep the stock in the pan).
Make the broth
Transfer the stock left in the frying pan from step 2 into a large measuring cup and add the soy sauce and salt from <A>. Add water until it measures about 435㎖ (14.7fl oz).
Cook the rice
Put the rice and 3 into a pot(thick pot is better) , place a lid on top, and turn the heat on high. When it starts to boil, let it cook for 8 minutes and then turn off the heat. Open the lid and stir.
Place the clams and snap peas prepared in step 1 on top of the rice prepared in step 4, place the lid on the pot, and steam for about 10 minutes.
Heap onto a dish.