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There are many sources of information on cooking. Some info is tailored in the direction of seasoned cooks and except the ordinary person. It can be confusing to wade through every one of the offered info. Luckily, this Steamed Clams and Rice recipe is easy to make and will offer you some fantastic suggestions. They will work for any person, also a newbie.

Prepare Uncooked white rice.
Prepare Manila clams.
Use pack Shimeji mushrooms.
Prepare Carrot.
Prepare Thin aburaage.
You need to prepare Soy sauce.
Prepare Mirin.
Provide Green onions or scallions.
Provide Shredded nori seaweed.
Use To parboil the clams.
Provide Cooking sake.
You need to prepare Water.

Short Tips:

- Preparation is a very vital part of cooking. You wish to ensure you have every product you may require. You additionally wish to ensure you have all the products you might require. You do not intend to be in the middle of a dish as well as find out you are missing out on something vital.

Wash the rice and place in a strainer. Let it sit for 30 minutes..
Remove the sand and saltwater from the clams. Julienne the carrots and shred the shimeji mushrooms..
Add 25 ml of sake and 100 ml of water to a pot. Add the clams and turn on the heat. Once the shells have opened, turn off the heat..
Strain the boiled liquid through a strainer into a bowl. Add enough water to bring the liquid to a total of 200 ml. Add soy sauce and mirin..
Set aside 5-6 clams and remove the meat from the shells of the remaining clams. If they are cooked with the rice, the meat will become tough, so they will be added right after the rice has cooked..
Put the rice, carrot, aburaage, and shimeji mushrooms into the earthenware pot. Also pour in the liquid from Step 4. If you add 4 or 5 raw clams used for making dashi, it will taste even better..
Heat the earthenware pot on high heat. Once it begins to boil, lower the heat to low so that it doesn't boil over. Cook for 9 minutes..
After 9 minutes has passed, turn the heat to high for just 10 seconds. Place the clam meat inside and immediately cover with the lid again..
Wrap it up in a bath towel or something similar to retain the heat and steam for 5 minutes..
Garnish with finely chopped green onion and it's done..
If you make extra, you can have some onigiri rice balls!.
Serve with some lightly pickled vegetables.. https://cookpad.com/us/recipes/147206-lightly-pickled-vegetables.

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