Hello everybody, I'm Masa | |
Today I want to share with everyone a refreshing | |
seafood dish | |
Today's dish is inspired by the Japanese TV show, Midnight Diner | |
Every country has a version of steamed clam dish | |
Chinese style seasons with ginger and basil | |
Western style uses mussels | |
To enjoy the natural flavors of clams | |
We are using simple seasonings this time | |
A little bit of heat brings out the fragrance of clams | |
It's very easy to make. Ok, let's begin! | |
First, let the clams purge sand |
Prepare some salt water |
Ideally a similar salinity as the ocean (3%) |
Add 15g of salt for every 500cc of water |
The amount of water you need will vary |
Based on the quantity of clams and your container size |
Clams should be halfway submerged in salt water |
I usually use a fairly shallow container |
Place wire rack in the salt water container |
Then add the clams |
Cover without an airtight seal |
Lightly covering is fine |
Place in a quiet spot |
For around 1 hour |
Placed in a shallow dish |
Without overlapping |
The clams breathe easier and purge more sand |
The purged sand will be under the wire rack |
Preventing the clams from ingesting the sand again |
Scrub clean after purging |
and rinse |
And we're done prepping the clams! |
Next, add your preferred seasonings |
No need to stay strictly traditional Japanese |
You can add onion, ginger, basil |
All are good |
I use drinking sake |
Not cooking sake |
Cooking sake usually contains salt or other seasonings |
To control your own seasonings |
It's best to use regular drinking sake |
For cooking, no need to buy anything expensive |
Any sake you can find in the supermarket is fine |
No need to steam for too long |
Remove from heat once the clams are open |
Clams are naturally salted |
And don't need very much additional seasonings |
To enhance the flavors a bit |
You can add a little soy sauce and butter |
Ok! Now we have a delicious |
Garlic butter sake steamed clams |
Finished! |
The clams are super tender |
The flavors released are fragrant |
I like to use the shells as a spoon for the broth |
Because the broth is so delicious |
I decided to make one other dish |
I saved some of the clams |
It's a flavor concentrate |
Add water to adjust for the desired concentration |
You can add any type of starch |
Udon noodles, or spaghetti noodles |
For a western style dish |
It's not a porridge, so no need to cook very long |
Drizzling slowly |
Prevents the egg from sticking to the bottom of the pot |
Add back the clams |
Cook to desired doneness |
The rice has absorbed |
The clam flavors |
The addition of soy sauce and butter smells amazing |
Even better with some nori on top |
If you are interested, try it! Thanks! |