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We hope you got benefit from reading it, now let’s go back to japanese littleneck clams steamed in sake recipe. To make japanese littleneck clams steamed in sake you only need 5 ingredients and 5 steps. Here is how you do that.
The ingredients needed to prepare Japanese Littleneck Clams Steamed in Sake:
- Get 300 grams Littleneck clams (in their shells)
- Provide 2 Green onions or scallions
- Prepare 100 ml Water
- You need 1 tbsp Sake
- Prepare 1 Soy sauce
Instructions to make Japanese Littleneck Clams Steamed in Sake:
- Place the clams in salted water to degrit. Scrub the shells together and rinse well. Drain in a strainer.
- Chop the green onions into small pieces.
- In a pan, combine the clams, water, and sake. Cover and heat over medium heat for 2-3 minutes until cooked through.
- After the clams have opened, taste the broth and add salt if necessary. Finally, season with soy sauce.
- Top with green onions and it's done!
See Also: Watermelon Soju Cocktail Recipe Japanese-Style Linguini with Clams This Japanese take on the Italian classic, made with sake-steamed littleneck clams, shiitake mushrooms, and julienned yakinori, is our new favorite way to eat. What many Japanese especially appreciate is the bitter innards of the grilled sanma, a nice match for a hearty sake. The shijimi (corbicula clams) are perfect in a bowl of miso soup and asari (Japanese littleneck clams) are great simply steamed in some sake or if you are craving a Western preparation, then steamed with white wine and garlic and. In a large, deep skillet, combine the sake with the water and bring to a boil. Add the Manila clams, cover the skillet tightly and cook, shaking the pan occasionally, until most of the clams have.
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