Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, sake-steamed springtime clams and nanohana. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Sake-Steamed Springtime Clams and Nanohana is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Sake-Steamed Springtime Clams and Nanohana is something which I have loved my entire life. They’re fine and they look fantastic.
Sake brings out amazing flavors from the clams; simplicity at its best! There are many other ways to make sake-steamed clams, such as adding a little bit of butter at the end. This is a wonderful appetizer for a party especially.
To begin with this recipe, we have to prepare a few components. You can cook sake-steamed springtime clams and nanohana using 7 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Sake-Steamed Springtime Clams and Nanohana:
- Make ready 7 Hamaguri clams
- Prepare 7 Nanohana
- Prepare 100 ml Dashi stock
- Get 2 tbsp Sake
- Take 1/2 tbsp Usukuchi soy sauce
- Get 1 tsp Mirin
- Take 1 finely chopped, small amount Green onions
Sake-steamed clams is typically eaten in a Japanese izakaya setting as an appetizer or a tapas style small dish. You can think of it as a soup or broth as well, as the clam juice all end up in the cooking liquid. We always end up slurping up every last bit of liquid from the. In a large, deep skillet, combine the sake with the water and bring to a boil.
Steps to make Sake-Steamed Springtime Clams and Nanohana:
- Wash the clams. Cut the nanohana into 3 pieces lengthwise.
- Place the stalk of the nanohana in a microwave safe dish. Cover with the clams, and top the clams with the nanohana leaves.
- Add the dashi, sake, soy sauce, and mirin to Step 2 and lightly wrap with plastic wrap. Microwave for 3-4 minutes at 1000 W. When the clams have opened, it's finished. Garnish with green onions and enjoy it while it's hot.
Place the bamboo steamer in the wok with the lid on. Open the lid and check occasionally. Because of the ease and speed of which the clams cooked, I love to stock up on frozen, vacuum packs of asari clams in my freezer so that I can whip up a quick and gourmet meal anytime. Steaming in sake brings out the sweet flavour of the clams. Cover the pan with a lid and allow the clams to cook until they.
So that is going to wrap this up with this special food sake-steamed springtime clams and nanohana recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
