Sake-Steamed Clams with shimeji mushrooms from The Hog Island Book of Fish & Seafood: Culinary Treas
In Japan, this simple, fast dish is made with shimeji mushrooms, little white-stemmed, brown-capped mushrooms that grow in clusters. Most Japanese markets carry these fresh, but if you can’t find...
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Cooking tools:
- Saucepan
- Stove
- Saucepan lid
- Serving bowl
- Chef's knife
- Cutting board
- Microplane
Ingredients
- ½ cup (120 ml) cooking sake or dry white wine
- ¼ cup (15 g) shimeji mushrooms
- Freshly grated lemon zest
- 1 tablespoon chopped green onion, green part only
- Toasted sesame oil, preferably hot sesame oil
- ¼ cup (60 ml) mirin
- 3 tablespoons unsalted butter
- 1½ pounds (680 g) Manila clams, scrubbed
- 1¼ cups (300 ml) water
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