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Irizake-steamed Clams

"Irizake" upgrades simple sake clams

Equipment

Donabe steam-roaster, "Tochinsai" (large)

No inner grate is required

Servings

2

Ingredients

  • 1 tablespoon olive oil
  • 1 clove garlic, thinly-sliced
  • 1 dry red chili pepper
  • 16-18 oz (450 – 500 g) clams, scrubbed
  • 5 oz (150 g) rapini, chopped
  • 2 tablespoons irizake (If you don’t have irizake, you can substitute with regular sake, then you will need to adjust the seasoning by adding more salt or a small drizzle of soy sauce at the end.)
  • a pinch of salt
  • a couple of lemon wedges

Procedure

  1. In "Tochinsai", sauté the garlic and chili pepper in olive oil over medium heat until aromatic (about 2 minutes).
  2. Add the clams. Cover the clams with the rapini.
     
  3. Add the irizake and cover with the lid.  Let the ingredients steam until the clams open (about 3-4 minutes).
     
  4. Uncover and add a pinch of salt. Add more if necessary. Stir.
  5. Serve immediately. Squeeze some lemon if you like.
  6. Procedure 4
  7. Procedure 5
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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