Mixed Rice with Manila Clams and Nanohana

• 700 grams Uncooked white rice
• 150 grams Manila clams (just the meat)
• 50 grams Broccolini
• 5 cm cubes Kombu for dashi stock
• 100 ml Sake
• 1/2 tsp Salt
• 1 1/2 tbsp Soy sauce (usukuchi soy sauce if you have it)
• 1 (to taste) White sesame seeds

1. Blanch the nanohana and cut into 2 cm pieces.
2. Rinse the clams well, and remove the clam shells, etc.
3. Wash the rice.
4. Boil sake in a sauce pan and add the clams.
5. Boil for about 2 minutes until it swells, drain the clams and separate from the liquid.
6. Once the boiled water cools, add it along with the other ingredients into the rice cooker.
7. Add water until it reaches the amount needed to cook the 2 cups of rice.
8. Mix lightly, lay the kombu lightly brushed with a paper towel and cook.
9. Once the rice is cooked, toss the clams and nanohana, let steam and it's done.
10. Sprinkle white sesame seeds if you'd like to finish

white rice, manila clams, broccolini, stock, sake, salt, soy sauce, white sesame seeds

Taken from cookpad.com/us/recipes/156102-mixed-rice-with-manila-clams-and-nanohana (may not work)