How to make clams and rice. Regional food in Tokyo.

clams

🥗Healthier: mushrooms

💰Cheaper: canned clams

Mushrooms provide umami while being lower in calories.

short-grain rice

🥗Healthier: brown rice

💰Cheaper: long-grain rice

Brown rice adds fiber and nutrients.

dashi

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is a lighter alternative.

mirin

🥗Healthier: honey diluted with water

💰Cheaper: sugar

Diluted honey mimics mirin's sweetness.

Prepare clams by soaking them in a bowl of cold water with 1 tablespoon of salt for over one hour to remove sand.

Rinse clams carefully after soaking to ensure all sand is removed.

Transfer clams to a pot and add 500 g of water, then heat over high heat until it starts to boil.

Reduce heat to medium and cook until all clams open, skimming off any foam that forms.

Turn off the heat and let the clam soup cool.

Remove clam meat from shells and check for any remaining shell pieces, then cover with plastic wrap and refrigerate.

Cut green onions into 2 cm pieces and slice 20 g of ginger into julienne strips.

In a rice cooker, add 400 g of rice, 400 g of clam soup, 10 g of sake, 20 g of soy sauce, and the sliced ginger.

Cook the rice in the rice cooker until done, then add the clams and green onions, mixing gently.

Transfer the rice to a wooden container to absorb excess moisture and flavor, covering with a wet cloth for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens