Shijimi Clam Rice Recipe

Name: Shijimi Clam Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 grams in their shells Shijimi clams (basket or freshwater clams); 1 pinch *Salt; 2 1/2 tbsp *Soy sauce; 1 tbsp *Sake; 1 tbsp *Mirin; 5 grams Ginger (finely shredded); 1 tbsp Soy sauce; 1 tsp Sake; 1 tsp Mirin; 700 grams Uncooked white rice

Servings: persons

200 grams in their shells Shijimi clams (basket or freshwater clams)
1 pinch *Salt
2 1/2 tbsp *Soy sauce
1 tbsp *Sake
1 tbsp *Mirin
5 grams Ginger (finely shredded)
1 tbsp Soy sauce
1 tsp Sake
1 tsp Mirin
700 grams Uncooked white rice

1
De-sand the shijimi clams well.
2
Put the clams in 1 liter of boiling water, and cook over medium heat until they open.
3
Watch the pot so that it doesn't boil over.
4
Taste the liquid in the pan and add the * ingredients.
5
Leave the clams in the cooking liquid until they cool down.
6
In the meantime, finely julienne the ginger.
7
Rinse the rice and drain into a sieve.
8
Take the meat out of the clams (it weighed about 50 g in total) and marinate them in the ingredients for 5 to 10 minutes, so that the clams absorb lots of flavor.
9
Put the rice in the rice cooker with the Step 3 marinating liquid.
10
Add the cooking liquid from Step 2 up to the 2 cup line of the rice cooker.
11
Scatter on the clams and ginger, and cook the rice as usual.
12
Done!

638

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 200 grams in their shells Shijimi clams (basket or freshwater clams), 1 pinch *Salt, 2 1/2 tbsp *Soy sauce, 1 tbsp *Sake, and more.

Yes, Shijimi Clam Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shijimi Clam Rice

How did you like this recipe?

Frequently Asked Questions