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Sake-Steamed Clams with shimeji mushrooms
- Serves
2
- Difficulty
Easy
By John Ash
Published 2023
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 1½ pounds 680 g
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.
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