Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, easy and delicious asari clams steamed in sake. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Easy and Delicious Asari Clams Steamed In Sake is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Easy and Delicious Asari Clams Steamed In Sake is something that I have loved my whole life. They are fine and they look fantastic.
Today I want to share a popular recipe at Izakaya-style Japanese restaurants, and that is Sake-Steamed Clams, or Asari no Sakamushi (あさりの酒蒸し). It's super easy and simple with just five ingredients, and you can cook. Japanese Steamed Clam - steamed Manila (Asari) clams with butter, Japanese sake and mirin.
To get started with this particular recipe, we must first prepare a few ingredients. You can have easy and delicious asari clams steamed in sake using 6 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Easy and Delicious Asari Clams Steamed In Sake:
- Take 200 to 300 grams Manila clams
- Get 1 clove Garlic, chopped finely
- Make ready 1 tbsp Vegetable oil
- Make ready 100 ml Sake
- Take 1/2 to 1 teaspoon Soy sauce
- Make ready 1/3 bunch Green onions (or 10 cm of Japanee leek)
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 bowl! These sake-steamed clams are a snap to make and delicious — and the convivial effects of sake go without saying.
Steps to make Easy and Delicious Asari Clams Steamed In Sake:
- Put the oil and chopped garlic in a frying pan, and saute over low heat. When the oil is fragrant, add the scrubbed and de-sanded clams, and saute over high heat.
- Add the sake, cover with a lid and let them steam (about 2 minutes). When the clams open up, add the soy sauce and chopped green onions, mix it all up and it's done.
- How to de-sand the clams…Put the clams in salted water (1 teaspoon of salt to every 200 ml of water) and leave in a dark place covered with newspaper, until they've spit out the sand inside them.
- For clams you've dug yourself, allow 3 to 4 hours; for clams you bought at the supermarket, allow about an hour. Wash the clams under running water, rubbing the shells together. Drain in a colander.
This is a Japanese way of preparing clams, steamed in a wok with sake, mirin, soy sauce and butter. At the end I sprinkled it with lots of green onions sliced in long, diagonal slices just to pretty it up. This one is a keeper - easy to prepare and delicious. Asari Clams Steamed in Sake - stock image. Close up view of delicious Asian food.
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