1/29/13 - Sakamushi steamed Japanese clams

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4 tsp sake

4 tsp mirin

2 tsp rice vineger

1 lbs clams

3 tbsp butter

1 tsp soy sauce

1 green onion


Heat a wok or large saucepan over high heat. Quickly pour in the sake, mirin and rice vinegar. Add the clams; cover and cook until the clams open, 3 to 4 minutes. Discard any clams that do not open. Remove any scum that forms on the surface using a spoon or paper towel. Stir in the butter, soy sauce and green onion, tossing to coat the clams as the butter melts. Arrange clams on a serving plate and drizzle the sauce over them. Serve immediately.

Server 4 portions.