Spring Special Chirashizushi with Manila Clams and Broccolini

• 700 grams White rice
• 300 grams Manila clams (de-gritted)
• 2 tbsp Sake
• 1/2 teaspoon, each Grated ginger, shio-koji
• 1 sheet, about 5 cm in length Kombu
• 70 grams Broccolini
• 1 tsp each Mentsuyu (2x concentrate), vinegar
• 1 tbsp Toasted sesame seeds
• 3 tbsp Sushi vinegar
• 2 Eggs
• 1 tsp Sugar
• 1 pinch Salt

1. Wash the rice grains and strain with a sieve.
2. In a heat-proof bowl, combine sake, grated ginger, shio-koji, and the manila clams.
3. Wrap with cling wrap and microwave at 600 W for 3-4 minutes.
4. Separate the cooking liquid from the clams and the clams.
5. Take the washed rice from Step 1 and place in your rice cooker.
6. Pour in the cooking liquid from Step 3.
7. 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).
8. Toss a sheet of konbu seaweed on top, and set to cook.
9. Shuck the clams while your rice is cooking.
10. Blanch the broccolini (blanch in salted water, then let cool in cold water).
11. Squeeze out excess water from the broccolini and combine with the mentsuyu and vinegar.
12. Mix salt and sugar into a whisked egg and cook a thin omelette crepe on a greased pan (preferably a rectangular tamagoyaki pan).
13. Cut into fine strips.
14. You could also scramble the egg mixture into fine crumbles.
15. Remove the konbu seaweed from the cooked rice, then add in the sushi vinegar and the sesame and mix together.
16. Scatter on the sliced egg crepe from Step 6, the manila clams from Step 5, as well as the broccolini.
17. Then you're all done.

white rice, manila clams, sake, ginger, sheet, broccolini, vinegar, sesame seeds, vinegar, eggs, sugar, salt

Taken from cookpad.com/us/recipes/157440-spring-special-chirashizushi-with-manila-clams-and-broccolini (may not work)