Recipe of Appetizing Sake Steamed Manila Clams and Bok Choy - Nori Flavored -

Hey everyone, welcome to our recipe page. Today I’m gonna show you how to make a special dish, Sake Steamed Manila Clams and Bok Choy - Nori Flavored -. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Sake Steamed Manila Clams and Bok Choy - Nori Flavored - Recipe. Plating techniques: How to plate tender greens that have been braised in a delicate broth. Place the greens on the plate first and then ladle the broth.

You can cook Sake Steamed Manila Clams and Bok Choy - Nori Flavored - using 4 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Sake Steamed Manila Clams and Bok Choy - Nori Flavored -

1. Prepare 250 grams of Manila clams.
2. Make ready 1 of bundle Bok choy.
3. Take 50 ml of Sake.
4. Make ready 1 tbsp of Soy preserved nori seaweed (Tsukudani).

Cover with a lid and steam on high heat until all of the clams.Japanese Steamed Clam - steamed Manila (Asari) clams with butter, Japanese sake and mirin.Clean the clams thoroughly and set aside.Heat up a saucepan on medium heat and add the butter.

Sake Steamed Manila Clams and Bok Choy - Nori Flavored - instructions

1. Soak the clams in salted water to remove the sand and then rinse well..
2. Cut off a bit of the base from the bok choy. Rinse the grit from between each stalk and cut in half vertically..
3. Place Steps 1 and 2 into a frying pan. Combine the nori tsukudani with the sake and pour over the clams. Cover with a lid and turn the heat to high. After it has come to a boil, lower the heat to medium and steam for 3 minutes..

There are many other ways to make sake-steamed clams, such as adding a little bit of butter at the end.This is a wonderful appetizer for a party especially.Add the clams and red chile pepper.

As soon as the butter melts, transfer the clams into the pan and.In a large, deep skillet, combine the sake with the water and bring to a boil.Clams are steamed with sake and mirin and a bit of green onion in this Japanese-style preparation.I'd make it again but I'd love to know what others are serving with this dish.I served miso soup but that wasn't a very good match to the flavor of this dish.