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1
Rinse the rice and drain well.
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2
Preparation Rinse and clean the de-gritted clams very well.
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3
Put about 15 in a strainer with a handle.
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4
De-grit and de-salt the clam properly as this will affect the taste.
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5
Combine the A ingredients into a big pot that fits the colander from Step 2.
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6
When Step 4 starts boiling, turn the heat to lower high.
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7
Place the Step 2 colander into the pot and agitate.
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8
If any clam shells open, slightly lift the colander and transfer the opened ones with tongs to another plate.
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9
After taking out the opened clams, submerge the colander into the pot and agitate again.
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10
Repeat Steps 5 and 6 with rest of the clams.
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11
Watch over as they boil, so as not to overcook them.
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12
Some clams take longer to open up.
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13
You can add a new batch of clams while you wait for the unopened ones to open.
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14
Now that all of the clams have been boiled, transfer to a bowl.
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15
Strain the clam juices through a paper towel-lined colander and cool to room temperature.
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16
Take the meat out from the clams and transfer to another bowl.
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17
*It's easier to use an empty shell to do this.
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18
If the clams are perfectly cooked, the meat will be plump.
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19
They're delicious freshly boiled that you won't be able to stop eating them as is.
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20
Slice the scallion and julienne the ginger as seen in the photo.
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21
Set the well-drained rice from Step 1 with the ingredients B in the rice cooker.
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22
Pour the soup from Step 11 to 15 up to the water level marked in the rice cooker.
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23
Stir well.
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24
Put in the dashi kombu and the ginger from Step 14 and start cooking.
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25
When Step 16 is cooked, take out the dashi kombu, add in Step 12 and 14.
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26
Toss well.
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27
*If you can, mix well before serving.
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28
Serve in a bowl and it's done.
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29
The soft and plump clams are delicious.
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30
The shiro-dashi seasoned rice, white scallion and ginger goes really well.
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31
[Tip] If you want to cook more clams, increase the amount of ingredients A or repeat the procedure twice or else the cooking liquid will become too salty.
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32
When I doubled the amount of rice and cooked with 90 clams, I boiled the clams in two separate batches and changed the cooking liquid.
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33
The remainder of the soup can be kept frozen in a resealable bag.
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34
Here I made another rice dish with peeled shrimp using the leftover soup.
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35
It's also very delicious.
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36
Marinate the peeled and cleaned shrimps in sake and 1 teaspoon of usukuchi soy sauce for 30 minutes.
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37
Pat dry Step 24 with paper towels and the rest is the same procedure starting from Step 16 with 60 ml of shiro dashi.
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38
This is a grilled onigiri using a blowtorch.
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39
This is also good.
