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What You Need:
(To Make: 24 zensai)
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¼ cup sake (rice wine)
3 tablespoons sugar
24 small littleneck clams, shucked
3 tablespoons Japanese all-purpose soy sauce
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Translate this recipe:
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| How To Cook: |
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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.
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2. Stir in the soy sauce and cook briskly for another minute. Then remove the clams and set them aside in a bowl.
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3. Boil the liquid in the skillet over high heat for 10 minutes, or until it becomes syrupy.
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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.
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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.
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NOTE:
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Tiny shrimp, mussels or bits of fresh tuna may be substituted for the clams and prepared in precisely the same fashion described above.
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