Miso Clam Rice Bowl

• 4 bowls full Warm cooked rice
• 300 grams with the shells on Manila clams
• 1 stalk Japanese leek
• 200 ml Dashi stock
• 1 tbsp Sake
• 1 dash less than 1 tablespoon Soy sauce
• 1 tsp Mirin
• 1 dash less than 1 tablespoon MIso

1. Steam the clams with sake, and take out the meat inside.
2. (See Steps 6-9 on how to steam clams with sake.)
3. Slice the white part of the leek or green onion on the diagonal.
4. Add all the simmering ingredients except for the miso and the sliced leek to a pan, and bring to a boil.
5. When the leek is cooked through, add the clam meat and heat through briefly.
6. Turn off the heat and dissolve the miso paste.
7. Put the rice in bowls, add the clam mixture from step 4 sauce, and it's done.
8. How to steam clams in sake (my way)
9. Put the clams in a frying pan, pour on some sake, put on a lid and steam cook over low-medium heat.
10. If you cook them for too long, the clam meat will shrink, so take the clams out as soon as they open up.
11. This is how they look when they are opened.

rice, manila clams, stalk japanese, stock, sake, soy sauce, mirin, miso

Taken from cookpad.com/us/recipes/145234-miso-clam-rice-bowl (may not work)