Sake-Steamed Manila Clams (Easy in the Microwave)
Sake-Steamed Manila Clams (Easy in the Microwave)

Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, sake-steamed manila clams (easy in the microwave). It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Sake-Steamed Manila Clams (Easy in the Microwave) is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Sake-Steamed Manila Clams (Easy in the Microwave) is something that I’ve loved my whole life. They’re nice and they look wonderful.

Today I want to share a popular recipe at Izakaya-style Japanese restaurants, and that is Sake-Steamed Clams, or Asari no Sakamushi (あさりの酒蒸し). Japanese Steamed Clams - steamed Manila (Asari) clams with butter, Japanese sake and mirin. Sitting on a tatami mat and dined from a low table in a traditional Japanese setting, my host introduced me to yakitori, steamed clams, chicken karaage, yakisoba, agedashi tofu and various mouthwatering.

To begin with this recipe, we must first prepare a few ingredients. You can cook sake-steamed manila clams (easy in the microwave) using 3 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Sake-Steamed Manila Clams (Easy in the Microwave):
  1. Make ready 1 packages Manila clams
  2. Take 3 tbsp Sake
  3. Take 1 pinch Salt

In a large, deep skillet, combine the sake with the water and bring to a boil. Start by making this manila clams recipe inspired by Chef Morimoto. One can never have too many clam recipes, can they? Similar to this miso quickie According to this article, Chef Morimoto has fond memories of his mother's sake steamed clams, harvested from the Seto Inland Sea in Japan where.

Instructions to make Sake-Steamed Manila Clams (Easy in the Microwave):
  1. Make a brine of water and salt (not listed in ingredients) to the salinity of sea water. Put the clams in a colander and set it inside the brine so that they are slightly sticking out above water level.
  2. Cover with newspaper, then let sit for about 2 hours to degrit. If it's warm inside the house, degrit them in the refrigerator.
  3. Once they are finished degritting, rub the clams together while rinsing under running water, then blot excess water.
  4. Put the clams in a heat-resistant dish, then add the sake and salt (if you prefer a light taste, go lightly on the salt).
  5. Wrap in plastic wrap, then microwave for 2 minutes at 600 W. They are done when the clams open up. Don't be surprised, as they will make a loud noise when they open!
  6. They should open after 2 minutes…but if they don't microwave for a while longer while keeping your eye on them.

In a large, deep skillet, combine the sake with the water and bring to a boil. Clams are steamed with sake and mirin and a bit of green onion in this Japanese-style preparation. Very easy to make and the sauce is extremely forgiving. Most Manila clam recipes use steam as the method of preparation, but they can also be baked Steam them with aromatic herbs, bake them in the half shell, remove the meat and use in pasta Manila clams taste every bit as sweet as the Eastern quahogs that are commonly eaten on the half. Steaming in sake brings out the sweet flavour of the clams.

So that is going to wrap it up with this exceptional food sake-steamed manila clams (easy in the microwave) recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!