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How to Make Japanese Clams in Sake Sauce Asian Cooking Recipe Cuisine
Recipe Makes for 4 Servings:
2.5-3 lbs clams
1 piece ginger, about 3/4-inch
1 clove garlic
2 green onions
1 tbsp vegetable oil
1 cup sake
3 tbsp soy sauce
1 tsp sugar
Directions:
Rinse clams thoroughly under cold running water. If they're very dirty, scrub with a brush. Make sure the clams close when you rinse them - toss any that don't.
Peel ginger and garlic, cut into paper-thin slices - and then into very fine strips. Remove root ends and any wilted parts from green onions, rinse and slice thinly into rings.
Heat oil in a large pot or in a wok. Briefly saute ginger, garlic and green onions. Add sake, soy sauce and sugar; bring to a boil.
Add clams and cover immediately. Cook clams over high heat for 3-5 minutes until they open. If after 5 minutes most remain closed, cook covered for a little longer and check again.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
2.5-3 lbs clams
1 piece ginger, about 3/4-inch
1 clove garlic
2 green onions
1 tbsp vegetable oil
1 cup sake
3 tbsp soy sauce
1 tsp sugar
Directions:
Rinse clams thoroughly under cold running water. If they're very dirty, scrub with a brush. Make sure the clams close when you rinse them - toss any that don't.
Peel ginger and garlic, cut into paper-thin slices - and then into very fine strips. Remove root ends and any wilted parts from green onions, rinse and slice thinly into rings.
Heat oil in a large pot or in a wok. Briefly saute ginger, garlic and green onions. Add sake, soy sauce and sugar; bring to a boil.
Add clams and cover immediately. Cook clams over high heat for 3-5 minutes until they open. If after 5 minutes most remain closed, cook covered for a little longer and check again.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..
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