Asari Clam Rice

Ingredients

• 360 ml Uncooked white rice
• 600 grams Manila clams (asari)
• 1 1/2 tbsp each Cooking Sake / Soy Sauce

Instructions

1. Wash the rice and leave for 30 minutes.
2. This is 900 g of asari clams with shells.
3. Steam the clams in sake and remove the meat from the shells.
4. Save the soup left behind from steaming the clams.
5. Refer to steps 6 - 9 to find out how to steam the clams with sake.
6. Add the washed rice to the rice cooker, along with the soup we took in step 3, cooking sake and soy sauce.
7. Fill with water until you reach the 2 cups mark (or however much liquid you would normally use for the amount of rice you want), and cook the rice.
8. Once the rice has cooked, add the clam meat and let them steam for a while.
9. How to steam clams: Add the asari clams to a frying pan, pour over some cooking sake, put on the lid, and steam-cook on a low-medium heat.
10. If you overcook the clams the meat will shrink so take them off the heat as soon as they start to open up.
11. This is how they look when they're opened.
12. Take a look at this related recipe too Fukagawa Don (Rice bowl).