Sake-Steamed Clams with shimeji mushrooms

Name: Sake-Steamed Clams with shimeji mushrooms
Yield: Serves 2
Cuisine: Japanese
Ingredients: Freshly grated lemon zest; 1 tablespoon chopped green onion, green part only; Toasted sesame oil, preferably hot sesame oil; Toasted sesame oil, preferably hot sesame oil; 3 tablespoons unsalted butter; 1½ pounds (680 g) Manila clams, scrubbed; 1½ pounds (680 g) Manila clams, scrubbed; 1¼ cups (300 ml) water; ¼ cup (15 g) shimeji mushrooms; ½ cup (120 ml) cooking sake or dry white wine; ½ cup (120 ml) cooking sake or dry white wine; ¼ cup (60 ml) mirin

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

In Japan, this simple, fast dish is made with shimeji mushrooms, little white-stemmed, brown-capped mushrooms that grow in clusters. Most Japanese markets carry these fresh, but if you can’t find them, use enoki mushrooms or sliced cremini.

Ingredients

3 tablespoons unsalted butter
1½ pounds (680 g) Manila clams,

Americas
Asia
United States
Japan
Fish course
Pescatarian
California
Gluten-free

Method

In a large, deep saucepan, melt the butter over medium heat. Add the clams, water, mushrooms, sake, and mirin. Cover, turn the heat to high, and cook until the clams open, about 5 minutes.

Look through and discard any unopened or cracked clams. Divide the clams between two bowls. Garnish with the green onion, lemon zest, and a few drops of sesame oil.