Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, spring special chirashizushi with manila clams and broccolini. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Spring Special Chirashizushi with Manila Clams and Broccolini is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Spring Special Chirashizushi with Manila Clams and Broccolini is something which I’ve loved my entire life. They’re fine and they look wonderful.
This Japanese recipe for chirashizushi, also known as scattered sushi, is a special-occasion dish served on plates or in bowls with colorful toppings. It's often cooked for celebrating special occasions, such as festivals, birthdays, and so on. Don't be limited by the toppings suggested here.
To begin with this recipe, we must first prepare a few ingredients. You can cook spring special chirashizushi with manila clams and broccolini using 12 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Spring Special Chirashizushi with Manila Clams and Broccolini:
- Prepare 700 grams White rice
- Take 300 grams Manila clams (de-gritted)
- Get 2 tbsp Sake
- Take 1/2 teaspoon, each Grated ginger, shio-koji
- Prepare 1 sheet, about 5 cm in length Kombu
- Get 70 grams Broccolini
- Make ready 1 tsp each Mentsuyu (2x concentrate), vinegar
- Get 1 tbsp Toasted sesame seeds
- Get 3 tbsp Sushi vinegar
- Get 2 Eggs
- Get 1 tsp Sugar
- Take 1 pinch Salt
Add the spring onions and broccolini to the pan along with ¼ cup of water, stirring the base of the pan to release the sticky bits. Cover and cook until bright green and crisp tender. The classic Japanese Clear Clam Soup is made with kombu dashi broth and Manila clams. Today's recipe, Japanese Clear Clam Soup.
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.
Broccolini is often referred to as baby broccoli, but it's actually a natural hybrid between broccoli and Chinese broccoli. It's much less bitter than broccoli, slightly sweet and earthy with notes of asparagus; to those broccoli-phobic among you, I'd encourage you to try it out, it just might surprise you! What I love about Broccolini is how easy it is to prepare and how little waste there is. Sprinkle with salt and black and red peppers, tossing to coat. Add broccolini to grill rack coated with cooking spray.
So that is going to wrap it up with this exceptional food spring special chirashizushi with manila clams and broccolini recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
