Hokki meshi ｜ Our Regional Cuisines

1. Wash rice and drain.

2. Remove hokki-gai from the shell, cut open, remove the guts, rinse in salted water, and cut into 4 to 6 pieces.

3. Combine water and seasoning liquid, bring to a boil, add hokki-gai clams, turn off the heat when they turn red, and remove the clams.

4. Add the juice from 3 and rice and cook.

5. When steaming the rice, add the removed shellfish.
Add shredded ginger to the rice to remove the fishy smell. Sprinkle with shiso leaves (not included in the quantity) if desired.