Edo-mae Hamaguri Clam Rice Bento

1. 1

   The clams and rice are not steamed together.

2. 2

   The clams are steam cooked with sake, and the cooking liquid is diluted with bonito flake dashi stock to cook the rice.

3. 3

   The clams are flavored more than the rice.

4. 4

   Marinate in a little soy sauce and julienned ginger.

5. 5

   Reserve the cooking liquid for later.

6. 6

   Cook the rice with the clam cooking liquid and dashi stock.

7. 7

   Mix the cooked rice with the cooked clams.

8. 8

   The other components of the bento: Dashimaki tamago (rolled omelette with dashi stock), thickly sliced takuan (dried and pickled daikon radish).

9. 9

   Simmered satoimo (taro root) with quickly cooked thinly sliced beef.

10. 10

    Seasonal fruit - persimmons here.

11. 11

    Thinly sliced leftover vegetables, seasoned with lemon juice, salt and a little white wine.

12. 12

    Vacuum pack and by lunchtime it will have turned into proper marinated vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.