|
| |
Sweet - Cooked Clams
(Hamaguri Shigure - Ni)
|
|
|
| What You Need: |
|
|
|
¼ cup sake (rice wine)
3 tablespoons sugar
24 small littleneck clams, shucked
3 tablespoons Japanese all-purpose soy sauce
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Combine the sake, sugar and clams in a 10- to 12-inch skillet and stir together gently but thoroughly. Bring to a boil over high heat and cook about 3 minutes uncovered.
|
2. Stir in the soy sauce and cook briskly for another minute. Then remove the clams and set them aside in a bowl.
|
3. Boil the liquid in the skillet over high heat for 10 minutes, or until it becomes syrupy.
|
4. Add the clams and stir them gently in the sauce over high heat for about 1 minute, or until they are thoroughly glazed with the sauce.
|
5. Transfer the clams and their sauce to a deep bowl, and cool to room temperature. Serve cold, as part of a bento, or picnic box, or as hors d'oeuvre.
|
|
NOTE:
|
Tiny shrimp, mussels or bits of fresh tuna may be substituted for the clams and prepared in precisely the same fashion described above.
|
|
|
|
|
|
|
|
