4 tsp sake
4 tsp mirin
2 tsp rice vineger
1 lbs clams
3 tbsp butter
1 tsp soy sauce
1 green onion
Directions
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.
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