Sake Steamed Spring Cabbage and Clams

• 200 grams Cabbage
• 300 grams Manila clams
• 50 ml Sake
• 50 ml Water
• 2 tbsp White wine
• 2 tsp Consomme soup stock granules

1. Wash the grit off the clams and rinse in streaming water.
2. Cut the cabbage into bite-sized pieces.
3. Put the clams into a pot and cover them with the cabbage.
4. Add the ingredients and the water.
5. Cover with a lid and simmer over medium heat until the clams open.
6. Mix up the contents so that the ingredients on the top go to the bottom and the ingredients on the bottom move to the top.
7. Simmer for a short time and then it's done.

cabbage, manila clams, sake, water, white wine, granules

Taken from cookpad.com/us/recipes/149241-sake-steamed-spring-cabbage-and-clams (may not work)