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Salty-Sweet Shijimi Clams To Serve With Rice
Salty-Sweet Shijimi Clams To Serve With Rice

Before you jump to Salty-Sweet Shijimi Clams To Serve With Rice recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Dollars.

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While it may not taste as good, cooking food in the microwave rather than in the oven will save you a packet of money. Perhaps the realization that an oven utilizes 75% more energy will encourage you to use the microwave more. Countertop appliances will boil water or steam vegetables more rapidly than your stove, and use a lot less electricity. Many people incorrectly believe that doing the dishes by hand uses a lesser amount of energy than a dishwasher. A dishwasher is specifically economical when it’s full before a cycle is started. Save even more money by air drying and also cool drying your dishes as an alternative to heat drying them.

As you can see, there are many little elements that you can do to save energy, and also save money, in the kitchen alone. It is pretty uncomplicated to live green, after all. It’s related to being functional, most of the time.

We hope you got insight from reading it, now let’s go back to salty-sweet shijimi clams to serve with rice recipe. To cook salty-sweet shijimi clams to serve with rice you need 7 ingredients and 9 steps. Here is how you do that.

The ingredients needed to prepare Salty-Sweet Shijimi Clams To Serve With Rice:
  1. Get 600 grams weighed in their shells Shijimi clams (basket or freshwater clams)
  2. Use 2 tbsp Sake
  3. Prepare 1 tbsp ☆Sugar
  4. Take 1 tbsp ☆Soy sauce
  5. Provide 1 tbsp ☆Sake
  6. Take 1 piece ●Ginger
  7. Get 1 tbsp Mirin
Steps to make Salty-Sweet Shijimi Clams To Serve With Rice:
  1. De-sand the clams by putting them in lightly salted water (1%) for 3 to 5 hours. If you leave them soaking for too long the flavor will deteriorate!
  2. After they have been de-sanded, rub the shells together to wash them, and put them in a pan.
  3. Sprinkle with 2 tablespoons of sake, cover with a lid and steam-cook them until the clams open up.
  4. When they are done steaming, strain off the liquid (keeping it in reserve) to separate the liquid from the clams.
  5. Take the insides of the clams out of the shells. If you use a spoon to scoop them out, they should come out easily.
  6. Return the strained off liquid from Step 4 into the pan, add the ☆ ingredients and bring to a boil. Put the insides of the clams into the pan and simmer for 1-2 minutes. Take the clams out into a bowl.
  7. Add the ● ingredients to the pan and bring to a boil. Simmer until thickened, taking care that it doesn't burn.
  8. Put the clams back in the thickened sauce. When the clams have shrunk a little and are nice and shiny, they are done.
  9. I recommed making this with nutrient-rich shijimi clams, but you can make it with Manila clams instead.

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