Traditional Japanese-Style Simmered Asari Clams (Shigureni)
Plump, soft and deliciously infused with traditional Japanese seasonings and a hint of ginger
- Nutrition facts are for one serving.
Ingredients(Servings: 8)
Directions
- Wash and rinse the asari clams in salt water, drain well.
- Place (A) and the ginger into a pot, bring to a boil, then add in (1) and simmer for 5 to 6 minutes while removing any scum that forms on the surface.
- Add in the soy sauce, simmer for an additional 10 minutes, then allow to cool and absorb flavor.
- Can be refrigerator stored for up to 10 days in an airtight container.
Cooking Basics
Even if the package says `pre-purged’, it is a good idea to purge shellfish one more time to be on the cautious side. For this it is important to mimic the environment the shellfish lived in as closely as is possible. Place Manila（asari) clams in a salt solution (about 2%; at 3% a salty taste many remain) slightly weaker than sea water, and place shijimi (tiny fresh water clams) in fresh water. Place both types of shellfish in a large tub and spread them out, fill to the top with either the salt solution or fresh water. Since a dark place facilitates sand purging, cover the tub with a newspaper and leave for at least 30 to 60 minutes. During the summer months, place in a refrigerator to ensure freshness.
Since the shells of shellfish are actually quite dirty, wash by rubbing their shells together in water.
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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