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1
Wash the rice and place in a strainer.
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2
Let it sit for 30 minutes.
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3
Remove the sand and saltwater from the clams.
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4
Julienne the carrots and shred the shimeji mushrooms.
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5
Add 25 ml of sake and 100 ml of water to a pot.
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6
Add the clams and turn on the heat.
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7
Once the shells have opened, turn off the heat.
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8
Strain the boiled liquid through a strainer into a bowl.
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9
Add enough water to bring the liquid to a total of 200 ml.
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10
Add soy sauce and mirin.
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11
Set aside 5-6 clams and remove the meat from the shells of the remaining clams.
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12
If they are cooked with the rice, the meat will become tough, so they will be added right after the rice has cooked.
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13
Put the rice, carrot, aburaage, and shimeji mushrooms into the earthenware pot.
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14
Also pour in the liquid from Step 4.
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15
If you add 4 or 5 raw clams used for making dashi, it will taste even better.
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16
Heat the earthenware pot on high heat.
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17
Once it begins to boil, lower the heat to low so that it doesn't boil over.
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18
Cook for 9 minutes.
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19
After 9 minutes has passed, turn the heat to high for just 10 seconds.
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20
Place the clam meat inside and immediately cover with the lid again.
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21
Wrap it up in a bath towel or something similar to retain the heat and steam for 5 minutes.
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22
Garnish with finely chopped green onion and it's done.
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23
If you make extra, you can have some onigiri rice balls!
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24
Serve with some lightly pickled vegetables..
