Easy and Delicious Asari Clams Steamed In Sake. Today I want to share a popular recipe at Izakaya-style Japanese restaurants, and that is Sake-Steamed Clams, or Asari no Sakamushi (あさりの酒蒸し). It's super easy and simple with just five ingredients, and you can cook. Japanese Steamed Clam – steamed Manila (Asari) clams with butter, Japanese sake and mirin.

This one is a keeper – easy to prepare and delicious. Easy, fast and delicious recipe for Japanese asari clams steamed in Sake and Kombu stock. Because of the ease and speed of which the clams cooked, I love to stock up on frozen, vacuum packs of asari clams in my freezer so that I can whip up a quick and gourmet meal anytime. You can have Easy and Delicious Asari Clams Steamed In Sake using 6 ingredients and 4 steps. Here is how you cook it.

Ingredients of Easy and Delicious Asari Clams Steamed In Sake

1. Prepare 200 of to 300 grams Manila clams.
2. You need 1 clove of Garlic, chopped finely.
3. You need 1 tbsp of Vegetable oil.
4. You need 100 ml of Sake.
5. You need 1/2 of to 1 teaspoon Soy sauce.
6. It’s 1/3 bunch of Green onions (or 10 cm of Japanee leek).

Sake-steamed clams is typically eaten in a Japanese izakaya setting as an appetizer or a tapas style small dish. You can think of it as a soup or broth as well, as the clam juice all end up in the cooking liquid. We always end up slurping up every last bit of liquid from the bowl! Japanese Steamed Clams – Manila (Asari) clams with butter, Japanese sake and mirin.

Easy and Delicious Asari Clams Steamed In Sake step by step

1. Put the oil and chopped garlic in a frying pan, and saute over low heat. When the oil is fragrant, add the scrubbed and de-sanded clams, and saute over high heat..
2. Add the sake, cover with a lid and let them steam (about 2 minutes). When the clams open up, add the soy sauce and chopped green onions, mix it all up and it's done..
3. How to de-sand the clams…Put the clams in salted water (1 teaspoon of salt to every 200 ml of water) and leave in a dark place covered with newspaper, until they've spit out the sand inside them..
4. For clams you've dug yourself, allow 3 to 4 hours; for clams you bought at the supermarket, allow about an hour. Wash the clams under running water, rubbing the shells together. Drain in a colander..

Find stockbilleder af Asari Clams Steamed Japanese Sake i HD og millionvis af andre royaltyfri stockbilleder, illustrationer og vektorer i Shutterstocks samling. Tusindvis af nye billeder af høj kvalitet tilføjes hver dag. This is a Japanese way of preparing clams, steamed in a wok with sake, mirin, soy sauce and butter. At the end I sprinkled it with lots of green onions sliced in long, diagonal slices just to pretty it up. Pobierz to zdjęcie Asari Clams Steamed In Sake teraz.