Fukagawa Rice with Asari Clams
A traditional dish from the Fukagawa area of Tokyo, delectably seasoned with soy sauce, mirin, sake and a hint of ginger
30min+
320kcal
1000mg
- Nutrition facts are for one serving.
- Time to soak and cook rice is not included in the cooking time.
Ingredients(Servings: 4)
Directions
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Wash and rinse the rice, add enough water to retain a slight firmness, then soak for 30 minutes.
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Add (A) and the ginger to (1) and lightly mix. Steam the rice as usual in a rice cooker or cook on a stovetop. (If preparing the pre-cooked and seasoned asari clams at home, adding 1 Tbsp of the simmering sauce to the rice before steaming will deepen the flavor).
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Once cooked, place the asari clams onto the rice and allow to steam as is for 10 minutes. Use a chopping motion to quickly mix the ingredients, serve into bowls, and sprinkle on the green onions before serving.
Cooking Basics
Ginger - julienned
Peel the skin of the ginger, and cut thinly, gradually sliding and stacking the slices. Then thinly slice from end to end.
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