Mixed Rice with Manila Clams and Nanohana

1. 1

   Blanch the nanohana and cut into 2 cm pieces.

2. 2

   Rinse the clams well, and remove the clam shells, etc.

3. 3

   Wash the rice.

4. 4

   Boil sake in a sauce pan and add the clams.

5. 5

   Boil for about 2 minutes until it swells, drain the clams and separate from the liquid.

6. 6

   Once the boiled water cools, add it along with the other ingredients into the rice cooker.

7. 7

   Add water until it reaches the amount needed to cook the 2 cups of rice.

8. 8

   Mix lightly, lay the kombu lightly brushed with a paper towel and cook.

9. 9

   Once the rice is cooked, toss the clams and nanohana, let steam and it's done.

10. 10

    Sprinkle white sesame seeds if you'd like to finish

* Per serving · 4 servings · Values may vary.

No additional tips available.