Salty-Sweet Shijimi Clams To Serve With Rice

• 600 grams weighed in their shells Shijimi clams (basket or freshwater clams)
• 2 tbsp Sake
• 1 tbsp Sugar
• 1 tbsp Soy sauce
• 1 tbsp Sake
• 1 piece Ginger
• 1 tbsp Mirin

1. De-sand the clams by putting them in lightly salted water (1%) for 3 to 5 hours.
2. If you leave them soaking for too long the flavor will deteriorate!
3. After they have been de-sanded, rub the shells together to wash them, and put them in a pan.
4. Sprinkle with 2 tablespoons of sake, cover with a lid and steam-cook them until the clams open up.
5. When they are done steaming, strain off the liquid (keeping it in reserve) to separate the liquid from the clams.
6. Take the insides of the clams out of the shells.
7. If you use a spoon to scoop them out, they should come out easily.
8. Return the strained off liquid from Step 4 into the pan, add the ingredients and bring to a boil.
9. Put the insides of the clams into the pan and simmer for 1-2 minutes.
10. Take the clams out into a bowl.
11. Add the ingredients to the pan and bring to a boil.
12. Simmer until thickened, taking care that it doesn't burn.
13. Put the clams back in the thickened sauce.
14. When the clams have shrunk a little and are nice and shiny, they are done.
15. I recommed making this with nutrient-rich shijimi clams, but you can make it with Manila clams instead.

basket, sake, sugar, soy sauce, sake, ginger, mirin

Taken from cookpad.com/us/recipes/148255-salty-sweet-shijimi-clams-to-serve-with-rice (may not work)