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Clam Rice

Asari Gohan

Clam broth gives the wonderful aroma

Asari gohan (recipe)

Equipment

Double-lid donabe rice cooker, "Kamado-san" (3 rice-cup size)

Servings

4

Ingredients

  • 2 rice cups (360 ml) short grain rice, rinsed and drained
  • about 2 pounds (900 g) clams, rinsed and scrubbed
  • 2 to 3 tablespoons sake
  • 1 tablespoon usukuchi shoyu (light-color soy sauce)
  • about 1 cup (240 ml) dashi stock or water
  • a pinch of salt
  • 1 tablespoon very finely julienned ginger
  • half bunch mitsuba herb, coarsely chopped (about 1/2 or 120 ml loose cup total) (optional)

Procedure

  1. Combine the clams and the sake in a pot, and set over medium-high heat. As soon as the sake starts to boil, turn down the heat to simmer. Cook until the clams open (about 4-5 minutes), then turn off the heat. Discard any clams that didn’t open. Let the clams cool down slightly.
  2. Remove clams from shells and set aside. Discard the shells. Strain the cooking broth through a fine-mesh sieve and combine with the soy sauce. Add the dashi stock until the broth measures 1 2/3 cups (400 ml). Let it cool down completely.
  3. In "Kamado-san", combine the rice, broth, and a pinch of salt. Spread the ginger on top. Let the rice soak for 20 minutes.
  4. Cover "Kamado-san" with both lids and cook over medium-high heat for 12-15 minutes, or until 2-3 minutes after the steam starts puffing out of the top lid.
  5. Turn off the heat and let it stand for 5 minutes. Quickly open both lids and add the reserved clams, then quickly cover with both lids again. Let it stand for additional 15 minutes.
  6. Add the mitsuba and gently fold in with the rice with a rice paddle.
  7. Serve into individual bowls at the table.
  • My version uses extra amount (almost double or more) of clams compared to normal clam rice recipes, because I like to really enjoy the meaty clams in the rice! But, you can also make the dish with less amount of clams, and the dish would still taste delicious.

About the measurements used in our recipes

For rice measurement, traditional Japanese rice measurement is used.
1 rice-cup = 3/4 US cup = 180 ml
Other conversions (US to metric measures)
1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml