Steps to Prepare Award-winning Easy and Delicious Asari Clams Steamed In Sake

Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, easy and delicious asari clams steamed in sake. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Easy and Delicious Asari Clams Steamed In Sake is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Easy and Delicious Asari Clams Steamed In Sake is something that I have loved my entire life. They are fine and they look wonderful.

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. Clams are steamed with sake and mirin and a bit of green onion in this Japanese-style preparation.

To begin with this recipe, we have to first prepare a few components. You can have easy and delicious asari clams steamed in sake using 6 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Easy and Delicious Asari Clams Steamed In Sake:

1. Take 200 to 300 grams Manila clams
2. Prepare 1 clove Garlic, chopped finely
3. Take 1 tbsp Vegetable oil
4. Take 100 ml Sake
5. Get 1/2 to 1 teaspoon Soy sauce
6. Prepare 1/3 bunch 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.

Steps to make Easy and Delicious Asari Clams Steamed In Sake:

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.

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. Suchen Sie nach Asari Clams Steamed Sake-Stockbildern in HD und Millionen weiteren lizenzfreien Stockfotos, Illustrationen und Vektorgrafiken in der Shutterstock-Kollektion. Jeden Tag werden Tausende neue, hochwertige Bilder hinzugefügt. This is a Japanese way of preparing clams, steamed in a wok with sake, mirin, soy sauce and butter.

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