Authentic Japanese Cooking: Buttered Clams and Broccoli Rice
Learn about Japanese home cooking with Master Chef Saito, based on traditional Japanese cooking techniques! Featured recipes: (1) Buttered Clams and Broccoli Rice (2) Strawberry Shira-ae.
(1) Buttered Clams and Broccoli Rice
Ingredients (Serves 2)
400 g Asari clams
500 ml water
3 cm square kombu kelp
130 g broccoli
15 g butter
Salt
Kinome (Japanese Sansho pepper leaves), as needed
360 ml rice
350 ml Asari soup
1 tbsp sake
1 tbsp mirin
1 1/2 tbsp soy sauce (Usukuchi type soy sauce)
Directions
1. Cook the washed Asari clams with kombu and water. When the shells open, turn off the heat and filter the soup. Shuck the clams.
2. Cook the rice with the Asari soup, sake, mirin and soy sauce using normal Japanese rice cooking method.
3. Briefly sauté the Asari clams with the boiled broccoli in butter.
4. Mix the rice, Asari and broccoli together. Serve with Kinome or any herbs.
400 g Asari clams
500 ml water
3 cm square kombu kelp
130 g broccoli
15 g butter
Salt
Kinome (Japanese Sansho pepper leaves), as needed
360 ml rice
350 ml Asari soup
1 tbsp sake
1 tbsp mirin
1 1/2 tbsp soy sauce (Usukuchi type soy sauce)
Directions
1. Cook the washed Asari clams with kombu and water. When the shells open, turn off the heat and filter the soup. Shuck the clams.
2. Cook the rice with the Asari soup, sake, mirin and soy sauce using normal Japanese rice cooking method.
3. Briefly sauté the Asari clams with the boiled broccoli in butter.
4. Mix the rice, Asari and broccoli together. Serve with Kinome or any herbs.
(2) Strawberry Shira-ae
Ingredients (Serves 2)
200 g strawberries
200 g Momen tofu
2 tbsp sugar
100 ml water
1 1/2 tbsp sesame paste
1 tsp soy sauce (Usukuchi type soy sauce)
A pinch of salt
Directions
1. Microwave (at 600 W) the tofu for 90 seconds, drain and cool. Press through a strainer to make a paste.
2. Make a Shira-ae paste. Mix the tofu with sesame paste, sugar, soy sauce and salt.
3. Cut the strawberries in half and soak in sugar water (2 tbsp sugar mixed with 100ml water) for 3-4 minutes.
4. Pat dry the strawberries and mix with the paste. Serve in a bowl.