Photograph of the finished Asari no sakamushi

Japan · Ngao hấp rượu sake

Asari no sakamushi

15 min Hands-on time + 30 min waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Clams Clams 1.2 kg
  • Photograph of Cooking sake Cooking sake 200 ml
  • Photograph of Unsalted butter Unsalted butter 60 g
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Soy sauce Soy sauce 32 ml
  • Photograph of Spring onion Spring onion 40 g
  • Photograph of Black pepper Black pepper 2 g

Method

  1. 1 Soak the clams in diluted salt water for 30 minutes to remove all the sand, then scrub the shells clean.
  2. 2 Sauté minced garlic with unsalted butter over medium heat for 1 minute.
  3. 3 Place the clams in a pan, pour in the sake, then cover and steam for 5 minutes.
  4. 4 Open the lid once the clams have opened their shells and discard any that remain closed.
  5. 5 Add a little soy sauce, sprinkle with chopped scallions, and then pour the sweet sauce into the bowl.

With an appliance

  • Microwave 14 min

    Replace step 3: place clams and sake in a covered bowl, microwave at 800 W for 4 minutes, then remove the clams that haven't opened; steps 4–5 remain the same.

Start cooking