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1
Clean the manila clams by rubbing their shells together, and wash them well.
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2
The shells may break if you rub them together too hard, so be gentle with them.
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3
De-gritting the clams.
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4
Pour 3 % salt water (30 g of salt for 1 liter of water) into a shallow container, spread the clams as much as possible so that they don't overlap, and leave them for 1 hour.
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5
Shave the burdock root, soak in vinegar water, then drain well.
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6
Cut the carrot into thin strips.
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7
Set 5-6 of the smaller clams aside to cook with the rice.
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8
Wash the rice well, and drain in a sieve.
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9
Steam the clams with sake.
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10
Heat 100 ml of sake in a pot, and bring it to a boil to evaporate the alcohol.
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11
Add the cleaned clams.
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12
Transfer to a shallow container as the clams open.
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13
The clams won't taste good if you overcook them, so transfer to the container as soon as they open.
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14
When cooled, remove the meat from the shells of 2/3 of the clams.
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15
Set the broth from the clams aside for later use.
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16
Pour the sesame oil into a frying pan, and stir-fry the burdock root and carrot.
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17
When they are cooked through, add the aburaage, soy sauce, and mirin, and simmer for 2 minutes over medium heat.
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18
Put the rice into a rice cooker, and add the clams that you have set aside in Step 4 on top.
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19
Add the broth from Step 8.
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20
Add the burdock root, carrot and aburaage on top, and add water as you would normally to cook the rice.
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21
When the rice is cooked, add the clam meat from Step 8, and stir to combine.
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22
Close the lid and let steam for 2 minutes, and it's done.
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23
Garnish with shredded nori and beni-shouga to finish!
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24
It's best to de-grit the clams overnight.
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25
Refer tofor de-gritting and de-salting the clams.
