Shijimi Clam Rice

• 200 grams in their shells Shijimi clams (basket or freshwater clams)
• 1 pinch *Salt
• 2 1/2 tbsp *Soy sauce
• 1 tbsp *Sake
• 1 tbsp *Mirin
• 5 grams Ginger (finely shredded)
• 1 tbsp Soy sauce
• 1 tsp Sake
• 1 tsp Mirin
• 700 grams Uncooked white rice

1. De-sand the shijimi clams well.
2. Put the clams in 1 liter of boiling water, and cook over medium heat until they open.
3. Watch the pot so that it doesn't boil over.
4. Taste the liquid in the pan and add the * ingredients.
5. Leave the clams in the cooking liquid until they cool down.
6. In the meantime, finely julienne the ginger.
7. Rinse the rice and drain into a sieve.
8. Take the meat out of the clams (it weighed about 50 g in total) and marinate them in the ingredients for 5 to 10 minutes, so that the clams absorb lots of flavor.
9. Put the rice in the rice cooker with the Step 3 marinating liquid.
10. Add the cooking liquid from Step 2 up to the 2 cup line of the rice cooker.
11. Scatter on the clams and ginger, and cook the rice as usual.
12. Done!

basket, salt, mirin, ginger, soy sauce, sake, mirin, white rice

Taken from cookpad.com/us/recipes/144038-shijimi-clam-rice (may not work)