Lightly Steamed Cabbage and Clams
Steaming asari clams makes them plump and soft. When the cabbage is heated, it reduces in volume, so make sure to put enough in.
Photographed by Masaya Suzuki
Calorie count is per serving
Ingredients (Serves 2)
- 150 g cabbage
- 300 g asari clams (de-gritted)
- 1 tsp vegetable oil
- 2 tbsp sake
- 50 ml water
- Salt, a pinch
Wash the clams, rubbing their shells together to loosen any dirt.
Remove the cabbage leaves from the head one leaf at a time. Pound the thick core part of the leaves flat, then cut into moderately large pieces.
Pound the thick core part of the leaf with the flat of a knife and the heel of your hand. This will help it cook through more easily, letting you eat the whole cabbage leaf without wasting any of it.
Place the clams in a frying pan, then top with the cabbage. Add the vegetable oil, sake and water, then cover and heat over medium heat.
Simply place all of the ingredients in the frying pan and heat. Covering the pan will help the ingredients to steam, cooking them through more quickly.
Check to see if the clams have opened and if the cabbage has become tender. When this is the case, add a pinch of salt, give it a moment for the salt to be absorbed, then remove from heat and serve.