Clam Rice | Our Regional Cuisines
RECIPE
Ingredients (4 servings)
- rice 3 cups
- peeled clams 300 g
- fresh shiitake mushrooms 7
- carrot 50 g
- soy sauce 3 tablespoons
- sugar 1 tbsp
- sake 3 tablespoons
- soup stock 3/4 cup
- salad oil 1 tablespoon
- mitsuba A few sprigs
How to cook
1. Cut the clams into bite-sized pieces and julienne the carrots and shiitake mushrooms. Stir-fry the ingredients in oil and season. Separate the cooked ingredients from the liquid.
2. Add water and the remaining cooking liquid to the rice and cook. Once the rice is done, top with the cooked ingredients, steam for about 10 minutes, and then combine.
3. Sprinkle the clam rice with Japanese wild parsley leaves for color.
provider : "A Taste of Ibaraki: A Menu of Local Dishes, Shoku, Sai, Hyakkei” (Support from Ibaraki Prefectural Dietary Life Improvement Promotion Council
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516