Asari no Sakamushi from Tokyo Cult Recipes by Maori Murota
Place the clams in a large bowl of water with the salt and set aside for 1 hour (or overnight in the refrigerator), so the clams “spit out” any sand. Next, rinse the clams, rubbing them together...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Mixing bowl
- Colander
- Saute pan
- Stove
- Refrigerator
Ingredients
- 1 tablespoon salt
- 1 kg (2 lb 4 oz) very fresh clams
- 1 garlic clove, finely chopped
- 2 tablespoons sunflower oil
- 1 teaspoon soy sauce
- 150 ml (5 fl oz) sake
- 2–3 spring onions (scallions), thinly silced
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Sake-steamed Asari Clams Recipe
kikkoman.com
Sake Steeped Asari Clam (Asari no sakamushi)
hyperjapan.co.uk
Age Harumaki from Tokyo Cult Recipes by Maori Murota
app.ckbk.com
Asari Gohan
bonapeti.com
COMBIONLINE - Sake Steamed Clams
combionline.com
Agebitashi from Tokyo Cult Recipes by Maori Murota
app.ckbk.com
Sea Bream Sashimi Salad from Tokyo Cult Recipes by Maori Murota
app.ckbk.com
Macaroni Salad from Tokyo Cult Recipes by Maori Murota
app.ckbk.com