Cooking Mama World recipe
Sake-steamed clams with pickled plum(3 servings)
- Ingredients
- Clam
- 300g
- Pickled ume plum (medium)
- 5 pieces
- Shiso leaves
- 10 pieces
- Japanese soup stock(granulated)
- 5g
- Sake
- 300ml
About Units
g
[g] denotes weight, 100g is roughly 3.5 oz.
ml
[ml] denotes volume, 1 fl oz is roughly 30 ml (29.57ml).
About Ingredients
Sake
Sake is an alcoholic beverage made by fermenting and straining rice, rice malt, and water, and is often used in cooking. When sake is used for cooking, cheap sake with weak aroma and sweetness is better.
Shiso leaves
Shiso is a typical Japanese herb, a leaf similar to but different from Perilla(often used Korean food), with a unique flavor. Shiso has both red and green leaves, When shiso without specified no color means green shiso in Japan.
Pickled ume plum
Pickled ume plums is made by pickling ume plums in salt and red perilla leaves and then drying them in the sun.
How to cook
1.Purge sand
Purge the sand from the clams in advance.
Tips
For information on purging sand from clams,please see the link below.
purging sand from clams
2.Cut vegetable
Finely chop the shiso leaves for seasoning.
3.Cut vegetable
Beat the pickled ume plum with a knife to make a paste.
4.Steam
Put sake and Japanese soup stock(granulated) in a shallow frying pan and heat over medium heat.
5.Steam
When the water is boiling until fine bubbles form,add the clams.
6.Steam
Place the clams in the frying pan,making sure not to overlap them.
*Make sure the bottom half of the clams are submerged in the soup.
7.Steam
Cover the frying pan and let it simmer over medium heat.
8.Stir
Put the shredded shiso leaves and paste of pickled plum in a small plate and toss with chopsticks.。
9.Steam
When the clams open,turn off the heat.
10.Pour
Pour plenty of clam broth over the shiso leaves and pickled plum paste.
11.Pour
Add as much broth as in the photo to make the seasonings.
12.Put in
Place the clams on a plate,sprinkle with the seasonings,and serve it.
