"Honbinos shellfish" is thicker and more satisfying than "Hamaguri" at a reasonable price. Introducing the recipe of "Steamed hard clam" which was delicious when the En-eating editorial department actually made it.

[Recipe] "Steamed hard clam" A simple recipe that exudes umami the more you chew

Material ( For 2 people )
Hard clam	1 pack
Shredded ginger	10g (0.35oz)
Cooking sake	3 tbsp
sweet sake	1 tablespoon
soy sauce	1 tablespoon
Small onion	Small amount

"Honbinos shellfish" is thicker and more satisfying than "Hamaguri" at a reasonable price. Introducing the recipe of "Steamed hard clam" that was actually made by the En-eating editorial department.

Steamed hard clam

material

Hard clam 1 pack Shredded ginger 10g (0.35oz)
3 tablespoons of cooking sake
1 tablespoon mirin
1 tablespoon soy sauce
Small green onion

How to make

Remove the sand from the hard clams and rub the shells together to wash them with water.

Cut the ginger into julienne, put the honbinos shellfish, ginger, cooking liquor, mirin, and soy sauce in a frying pan, cover it, and heat it over medium heat.

Boil for a while, and when the mouth of the hard clam opens, heat it on medium heat for about 1 minute and turn off the heat. Serve on a plate, sprinkle small onions and you're done!

Tasting

The shellfish are thick, plump and juicy! Every time you chew, the umami oozes out. The flavor of soy sauce goes well! It is recommended to use the soup stock that comes out when boiling for pilaf, pasta, and cooked rice.

If you find a "hard clam" at a supermarket, you should definitely try "Steamed hard clam". How about for dinner tonight?