Asari no sakamushi
Asari no sakamushi, from above
Non vegJapan

Asari no sakamushi

Clams steamed in sake with a little butter. Five minutes, one pan, very happy rice.

Contains alcohol

For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.

15 minTime
10 gProtein each
mildSpice
Spring clam digging2 chapters · 1 min read

Make it your way

Grandma's wayJapanese clams steamed in sake.
The original
118kcalsame
10 gproteinsame
0 gfibresame
15minutessame

Asari no sakamushi.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Clams800 g in shells, purged
Sake½ cup
Butter1 tbsp
Garlic1 clove, sliced
Gingera few slices
Spring onion (green onion, scallion)2, sliced
Soy sauce1 tsp

Method

4 steps
  1. 1Soak clams in salted water in the dark for an hour, then rub shells together under running water.
  2. 2Put clams, garlic, ginger and sake in a wide pan, cover and set over high heat.
  3. 3Shake the pan until the clams open.
  4. 4Add butter and soy, swirl and scatter spring onion.
Serve it like this

Serve in a shallow bowl with all the broth, spring onion on top, alongside rice and miso soup.

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Make it a meal

What goes with Asari no sakamushi: a bread or rice, a side, something to drink and something sweet.

Bread or rice Tendon45 min
Bread or rice Melon pan180 min
With a main Tonjiru40 min
With a main Buta no shogayaki20 min
On the side Miso soup20 min
To drink Matcha latte5 min
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