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Before you jump to Spring Special Chirashizushi with Manila Clams and Broccolini recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.
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Take the stairs. Instead of choosing the elevator, climb the stairs to your floor. While this will be hard to do if you live on or if your job is on a extremely high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is completely do-able. Even if you do live or work on one of the top floors, you can still get off of the elevator early and climb up the stairs the rest of the way. So many people pick the elevator over clambering even a single flight of stairs. Even just a single flight of stairs, when walked up or down a few times a day–can be a great boost to your system.
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We hope you got insight from reading it, now let’s go back to spring special chirashizushi with manila clams and broccolini recipe. You can have spring special chirashizushi with manila clams and broccolini using 12 ingredients and 8 steps. Here is how you do that.
The ingredients needed to make Spring Special Chirashizushi with Manila Clams and Broccolini:
- Take 700 grams White rice
- Take 300 grams Manila clams (de-gritted)
- Get 2 tbsp Sake
- Prepare 1/2 teaspoon, each Grated ginger, shio-koji
- You need 1 sheet, about 5 cm in length Kombu
- Prepare 70 grams Broccolini
- You need 1 tsp each Mentsuyu (2x concentrate), vinegar
- Get 1 tbsp Toasted sesame seeds
- Take 3 tbsp Sushi vinegar
- Prepare 2 Eggs
- Take 1 tsp Sugar
- Get 1 pinch Salt
Steps to make Spring Special Chirashizushi with Manila Clams and Broccolini:
- Wash the rice grains and strain with a sieve.
- In a heat-proof bowl, combine sake, grated ginger, shio-koji, and the manila clams. Wrap with cling wrap and microwave at 600 W for 3-4 minutes.
- Separate the cooking liquid from the clams and the clams.
- Take the washed rice from Step 1 and place in your rice cooker. Pour in the cooking liquid from Step 3. Add enough water until it reaches the right level for 2 rice cooker cups when preparing sushi rice (this should be a bit less than usual). Toss a sheet of konbu seaweed on top, and set to cook.
- Shuck the clams while your rice is cooking. Blanch the broccolini (blanch in salted water, then let cool in cold water). Squeeze out excess water from the broccolini and combine with the mentsuyu and vinegar.
- Mix salt and sugar into a whisked egg and cook a thin omelette crepe on a greased pan (preferably a rectangular tamagoyaki pan). Cut into fine strips. You could also scramble the egg mixture into fine crumbles.
- Remove the konbu seaweed from the cooked rice, then add in the sushi vinegar and the sesame and mix together.
- Scatter on the sliced egg crepe from Step 6, the manila clams from Step 5, as well as the broccolini. Then you're all done.
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