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1
Wash the rice grains and strain with a sieve.
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2
In a heat-proof bowl, combine sake, grated ginger, shio-koji, and the manila clams.
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3
Wrap with cling wrap and microwave at 600 W for 3-4 minutes.
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4
Separate the cooking liquid from the clams and the clams.
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5
Take the washed rice from Step 1 and place in your rice cooker.
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6
Pour in the cooking liquid from Step 3.
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7
Add enough water until it reaches the right level for 2 rice cooker cups when preparing sushi rice (this should be a bit less than usual).
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8
Toss a sheet of konbu seaweed on top, and set to cook.
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9
Shuck the clams while your rice is cooking.
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10
Blanch the broccolini (blanch in salted water, then let cool in cold water).
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11
Squeeze out excess water from the broccolini and combine with the mentsuyu and vinegar.
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12
Mix salt and sugar into a whisked egg and cook a thin omelette crepe on a greased pan (preferably a rectangular tamagoyaki pan).
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13
Cut into fine strips.
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14
You could also scramble the egg mixture into fine crumbles.
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15
Remove the konbu seaweed from the cooked rice, then add in the sushi vinegar and the sesame and mix together.
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16
Scatter on the sliced egg crepe from Step 6, the manila clams from Step 5, as well as the broccolini.
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17
Then you're all done.
