Point
Once upon a time, clams were caught many in Fukagawa Tokyo, so this dish was born as the diet of impatient fisherman can eat quickly. Clams are in season during the spring. UNILLOY casserole is light and stylish, it is suitable for using daily cooking.
材料4 servings
- Clams (with shell)
- 400g
- Water
- 800㏄
- Sake
- 3 tablespoons
- “Miso” (Soybean paste)
- 3 tablespoons
- Soy sauce
- 2 tablespoons
- “Mirin” (Sweet sake)
- 2 tablespoons
- Ginger juice
- as appropriate
- Rice
- 4 bowl of rice
- Green onion
- 1/2
- “Shichimi” (Blend of seven spices)
- as appropriate
1
Sand out clams washed by running the shell and the shell in running water, remove slime and dirt.2
Put ①, water 400cc and sake into UNILLOY casserole and steam.3
Then shell of clams open, strained the soup through to a strainer covered with the paper.4
Clams shucked the body from the shell.5
Put soup ③ and water 400㏄into UNILLOY casserole, warm quickly and add shelled clams and ginger juice, turn off the fire.6
Serve rice to a bowl and pour plenty of ⑤.7
Sprinkle finely chopped green onion and shichimi.
このレシピのカテゴリー
Tomoko Okada – Profile
Born in Sanjo-city Niigata in 1971. Since 1998, presides over the small cooking class of salon style "LA CUILLERE TOMO" in Sanjo-city.
She is introducing the cuisine of various genres such as French, Italian, Japanese and Chinese in easy-to-understand home cooking, using seasonal ingredients that was able to take in Tsubame Sanjo region.
Also has many fans of gorgeous table coordination of the four seasons.
