Hello everyone, I'm Masa
Have you ever tried the recipes
that I showed you in my previous videos?
The ones that I used a fry-pan
to make takikomi gohan
How does that go?
Did you manage to make
the way you like?
Or, you find it hard to get the right texture
because controlling heat isn’t easy?
That's OK!
Today’s recipe is a rice dish
which is even easier to make
with much more simple steps
You don’t need to pay attention to the fry-pan
Just mix all the ingredients together and it’s done
Ok, let's get started! (๑>◡<)و
Ok, firstly, we’ll prepare (JP) Hamaguri
which is clam
It’s the main ingredient of today’s dish
We’ll have some salt water
The salinity is suggested to be
the same as seawater
[Tip] Salt water has 3% solution like seawater
is suggested to be used to purge clams
So if you have 500cc of water,
Dissolving about 15g of salt in water is enough
Prepare a shallow pan
and pour in water add in salt
The salt water level should be
enough to soak half way through
Set a rack inside
And then place clams evenly on the rack
Make sure the clams are not piled up
[Tip] Don’t pile up the clams and
make sure they are soaked to the half-body height
Cover the tray with a sheet of tin foil
but not seal it
Then place this tray in a quiet place
And wait for about 1 hour
Peek inside you get to see the clams breathing
and purging quite an amount of sand
If you place them on single layer
the clams can breathe easily
and spit out sand successfully
Besides, the sand will be left
underneath the drain rack
so that the clams won’t suck up
the sand back to their shells
Ok, it’s almost done
We may now take the clams out
And rinse them in a bowl of water
Ok, here are the clams
that have been processed,
purged sand and rinsed clean
Next, we’ll prepare other vegetables
Firstly, we’ll cut the carrot
place them in order and cut into shreds
Next, cut the shreds into dices
The size of the dices is more or less like this
Next, prepare onion
Cut into dices as well
Next, cut garlic
Cut into dices as well
Finally, my favorite shimeji
cutting method is a bit different from usual
Instead of cutting off the stems first
I’ll leave them attached and
cut from the cap part
Cut into dices
tear up the bottom part that are attached
Ok, all ingredients are prepared
We may now start cooking
When the butter melts
Put in three kinds of ingredients prepared
Ok, now we may add clams
Since I’m using a nonstick pan
[Tip] If you’re using a nonstick pan,
remember not to over stir-fry the clams!
Otherwise, the shell may scratch your pan
It smells even greater when the lid is opened
As you can see that we have soup here
I’d like to thicken the sauce
But, it’s better not to cook clams for too long
I’d like to remove them from the pan first
Now we can season the flavor
If you’re not used to Japanese style seasonings
you can skip them
and just season with salt
But, believe me
The combination of butter and
soy sauce is a perfect match
Highly recommended
This time I’m not cooking the sauce with raw rice
[Tip] Mix the thickened sauce into steamed rice
[Tip] to make maze gohan (Mixed rice)
let me try the flavor first
a very tasty reduced sauce with clam essence
Very delicious
The sauce is very condensed
Here is a pot of steamed rice
The amount is about 500g
[Tip] The fat coated on rice helps prevent
the rice from absorbing too much sauce
[Tip] which can keep the texture
to a certain level (not too sticky)
Now, add the sauce and mixed ingredients
Mix them evenly and try the taste
to see if it is salty enough
It’s almost there
Maybe a little bit more salt
[Tip] Fine tune the taste based on
the amount of steamed rice (๑´ڡ`๑)b
Since we may have different amount
of steamed rice
after you mix it with sauce,
try the taste and salt to taste if needed
Add the clams back
Tip] To keep clam meats in their shapes
don’t overmix them~!
It’s suggested to add the clam
back in your final step
Ok, now plating
Ok, here is a plate of delicious
(JP) Hamaguri no bata fumi maze gohan
(Butter Clams Maze Gohan)
All right, now we may dig in
The whole dish smells really great
Let’s not waste another second
See this clam, the meat is quite big
(JP) Dewa Itadakimasu
The rice is really savory
You won’t even notice that the sauce
is actually mixed after the rice is cooked
The rice absorbs flavor from the sauce very well
Besides, the essence of clams adds
another layer of aroma to this dish
For this dish, you can enjoy it this way,
which is already tasty enough
But, if you’d like to have another way of tasting it
You can put a small portion of maze gohan in a bowl
Place a sheet of cheese on top
And pour in chicken broth
There you can enjoy a bowl of western style ochazuke
Here I already prepare a bowl of ochazuke
It has been set aside for a while
so the rice has absorbed the broth
But it still looks yummy
Let’s try it
Look at this melted cheese
Very appealing
Check out this stringy cheese
Do you see that?
Since we have cheese here
It adds another layer of rich flavor to this dish
Highly recommend you give it a try
Whether you cook rice
with a frying pan or a rice cooker
each way has its advantages
In my opinion, both methods
can make delicious steamed rice
If you learn how to make this maze gohan
you can make use of extra steamed rice
to add variety to your daily meals
For example
You may have steamed rice going
with miso soup for your breakfast
Then, in lunch time
you can use the extra rice
to make this maze gohan
which is also a great application
I hope you all happily enjoy
a delicious rice dish! (๑´ڡ`๑)b
SPECIAL THANKS TO Amy Chou