Clam and Edamame Mixed Rice

• 700 grams White rice
• 300 grams Manila clams
• 3 tbsp Sake (for seasoning the clams)
• 1 tsp Sugar (for seasoning the clams)
• 1 1/2 tbsp Soy sauce (for seasoning the clams)
• 80 grams Frozen edamame (in pods)
• 30 grams Ginger
• 1 Aburaage
• 1 tsp Sugar
• 1 tsp Soy sauce
• 4 Green onions (for garnish)
• 1 tsp Sesame oil (for finishing)

1. Rinse the rice and drain in a sieve.
2. Remove the sand from the clams and wash under running water, rubbing the shells together.
3. Strain well through a sieve.
4. Put the clams and in a pot, cover with a lid, and heat over medium.
5. Once they have opened, turn off the heat and remove the meat from the shells.
6. Set the boiling liquid aside.
7. Peel and finely chop the ginger.
8. Put the aburaage through hot water to remove the surface oil, then cut into 1 cm pieces.
9. Chop the green onions, defrost the edamame under running water, and remove the edamame from their pods.
10. Put the rice and the ingredients marked into the rice pot, then add the boiling liquid from Step 3 until the 2 cup water line.
11. Add the ginger and mix well from the bottom up.
12. Top with the aburaage, then start the rice cooker.
13. Once the rice has cooked, add the clam meat, green onions and edamame from Step 5, and sesame oil.
14. Mix it all up.
15. Replace the lid and steam for an additional 5 minutes to finish.

white rice, manila clams, sugar, soy sauce, ginger, aburaage, sugar, soy sauce, green onions, sesame oil

Taken from cookpad.com/us/recipes/146358-clam-and-edamame-mixed-rice (may not work)