Rice with Asari Clams

Name: Rice with Asari Clams (Asari Gohan)
Cuisine: Japanese
Ingredients: 2¼ tablespoons salt; 1½ pounds asari or littleneck clams, or 7 ounces shelled, brine-packed canned clams; 1½ pounds asari or littleneck clams, or 7 ounces shelled, brine-packed canned clams; 1½ pounds asari or littleneck clams, or 7 ounces shelled, brine-packed canned clams; 1½ pounds asari or littleneck clams, or 7 ounces shelled, brine-packed canned clams; 2¼ cups (3 rice-cooker cups) short-grain or medium-grain white rice; 2¼ cups (3 rice-cooker cups) short-grain or medium-grain white rice; 6 tablespoons sake (rice wine); 6 tablespoons sake (rice wine); 2 tablespoons mirin (sweet cooking wine); 2 tablespoons mirin (sweet cooking wine); 1 tablespoon shoyu (soy sauce); 1 tablespoon shoyu (soy sauce); ¼ cup thin scallion rings, green part only

Asari Gohan

Preparation info

Yields
5
servings as a side dish or 2 to 3 servings as a main dish

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

For this preparation, fresh clams are much better than canned ones. If you must substitute canned clams, check their saltiness. You may need to omit the salt or shoyu in this recipe.

Ingredients

2¼ tablespoons salt
1½ pounds asari or littleneck clams, or 7

Asia
Japan
Fish course
Side dish
Pescatarian

Method

Combine 2 tablespoons salt with 2 quarts water. Put the clams into a colander, and hang it over a bowl. Add salt water until the clams are barely submerged. Let them stand for 2 to 3 hours in a dark, cool place to desand.

Rub and rinse the clams under cold running water. Rinse and soak the rice as descr