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Top 5 dishes made from salted Water *1 cup Water & 1 teaspoon Salt
1 . Clam Takikomi Gohan
Clam Takikomi Gohan
‘Takikomi Gohan’ is a Japanese dish of Rice that is cooked with other ingredients and seasonings. There are some very traditional ones and this is one of them. To cook a ‘Takikomi Gohan’, everything is supposed to be cooked together, but you won’t cook Clams with Rice together for this particular dish. You cook Calms in a frying pan first. You will have some delicious liquid from Clams and you use it to cook Rice. Clam meat will be mixed with Rice after it is cooked. It’s a very simple dish, yet absolutely delicious.
Ingredient
400 g
Clams OR ‘Pippi’
Cooking instructions
* Step 1
Clean Clams and place them in a deep plate or container in a single layer. Pour over Salted Water, set aside in a cool place for 1-2 hours, and let them spit out the grit. *Note: Some store-bought Clams are ready to use without doing this process.
* Step 2
Clean the Clams with fresh water before you cook them.
* Step 3
Place Clams in a frying pan, add Sake (Rice Wine), cover with a lid, and cook over medium heat until all Clams are open.
* Step 4
Remove all Clams to a plate and place all the liquid in the pan into a measuring jug. Add Water up to 400ml marking. Add Soy Sauce and Mirin, and mix well.
* Step 5
Wash Rice, drain, and place in rice cooker’s inner pot. Pour the Soup over, scatter Ginger, and press the Cook/Start button. When the rice is cooked, let it steamed for 10 minutes.
* Step 6
Meanwhile, remove Clam meat from the shell and place in a small bowl. You may wish to sprinkle with a very small amount of Soy Sauce, then set aside.
* Step 7
When Rice is steamed, add Clam meat, and gently mix to combine. Sprinkle with some finely chopped Spring Onion and serve.
Note: if there is a photo you can click to enlarge it
2 . Steamed Clams with Sake (Rice Wine)
Steamed Clams with Sake (Rice Wine)
A type of Clam that is called ‘Asari’ in Japan is commonly used for this dish. There are a variety of edible shellfish in Japan and they are available even from supermarkets. But here in Melbourne, commonly available shellfish are Oysters and Mussels. Today I found frozen ‘Asari’ and I cooked them for the first time in a long time. My mother used to serve this dish in a large serving dish and it was not a particularly special dish for us. But here in Melbourne, this is an occasional dish. You may wish to add Ginger OR Garlic, but it is traditionally cooked with just Sake (Rice Wine).
Ingredient
1/4 cup
Sake (Rice Wine)
Cooking instructions
* Step 1
Clean Clams and place them in a deep plate or container in a single layer. Pour over Salted Water, set aside in a cool place for 1-2 hours, and let them spit out the grit. *Note: Some store-bought Clams are ready to use without doing this process.
* Step 2
Clean the Clams with fresh water before you cook them.
* Step 3
Place Clams in a frying pan, add Sake (Rice Wine), cover with a lid, and cook over medium heat until all Clams are open.
*Note: You can add a small amount of Soy Sauce, but you need to be careful as Clams are generally salty and Soy Sauce might make them too salty.
* Step 4
Sprinkle with finely chopped Spring Onion and enjoy immediately.
Note: if there is a photo you can click to enlarge it
3 . Stir-fried Clams with Spicy Tomato Sauce
Stir-fried Clams with Spicy Tomato Sauce
This dish has been inspired by a European style dish of Clams that I saw on the internet. Clams were cooked with Garlic & Tomato. I instantly thought about adding Soy Sauce and Toban Djan (Chilli Bean Sauce) to that dish. Added Spring Onion instead of Herbs. This is an Asian style dish of Clams. It’s yummy!
Ingredient
1 tablespoons
Oil of your choice *Today I used Sesame Oil & Canola Oil
1 clove
Garlic *finely chopped
1 tablespoon
Tomato Paste
1-2 teaspoons
Toban Djan (Chilli Bean Sauce) OR Chilli Sauce
2 tablespoons
Sake (Rice Wine)
1/2 teaspoon
Sugar
1 teaspoon
Soy Sauce
Cooking instructions
* Step 1
Clean Clams and place them in a deep plate or container in a single layer. Pour over Salted Water, set aside in a cool place for 1-2 hours, and let them spit out the grit. *Note: Some store-bought Clams are ready to use without doing this process.
* Step 2
Clean the Clams with fresh water before you cook them.
* Step 3
Combine all the Sauce ingredients in a small bowl.
* Step 4
Heat Oil and Garlic in a frying pan over medium heat. When aromatic, add cleaned Clams and diced Tomato, and stir. Pour the Sauce over, cover with a lid, and cook until all Clams are open, shaking the pan occasionally.
* Step 5
Remove the lid and toss to combine. Sprinkle with finely chopped Spring Onion and enjoy immediately. *Note: This dish can be mix with freshly cooked Pasta.
Note: if there is a photo you can click to enlarge it
4 . Butter Soy Clams
Butter Soy Clams
Anything tastes good with Butter & Soy Sauce, and so do Clams! This is another super quick & easy & delicious dish. The Clams and the sauce can be mixed with freshly cooked Pasta, OR this dish is great for drinking!
Ingredient
1 clove
Garlic *finely chopped
20 g
Butter
2 tablespoons
Sake (Rice Wine)
1/2-1 tablespoon
Soy Sauce
Cooking instructions
* Step 1
Clean Clams and place them in a deep plate or container in a single layer. Pour over Salted Water, set aside in a cool place for 1-2 hours, and let them spit out the grit. *Note: Some store-bought Clams are ready to use without doing this process.
* Step 2
Clean the Clams with fresh water before you cook them.
* Step 3
Heat Butter and Garlic in a frying pan over medium heat. When Butter is melted and aromatic, add cleaned Clams. Sprinkle Sake (Rice Wine) over, cover with a lid, and cook until all Clams are open.
* Step 4
Remove the lid, add Soy Sauce, and toss to combine.
* Step 5
Sprinkle with finely chopped Spring Onion and enjoy immediately. *Note: This dish can be mix with freshly cooked Pasta.
Note: if there is a photo you can click to enlarge it
5 . Clam Miso Soup
Clam Miso Soup
I had never cooked this Miso Soup for my family in Australia before. One reason is it is NOT easy to find Clams where I live. Another reason is my husband and son don’t like shellfish. I cooked it today because my daughter requested me to cook it, just for two of us. In Japan, this miso soup is cooked with Clam called ‘Asari’, which is not available in Australia. Today I used Pippi.
Ingredient
200 g
Clams *I used Pippi
Cooking instructions
* Step 1
Clean Clams and place them in a deep plate or container in a single layer. Pour over Salted Water, set aside in a cool place for 1-2 hours, and let them spit out the grit. *Note: Some store-bought Clams are ready to use without doing this process.
* Step 2
Clean the Clams with fresh water before you cook them.
* Step 3
Place Clams and Dashi Stock in a saucepan, and bring to the boil. Remove scums on the surface if any.
* Step 4
When Clams are open, add Miso. Remove the soup from the heat just before it starts to boil. And that’s it!
* Step 5
Sprinkle with finely chopped Spring Onion and enjoy with freshly cooked Rice.
Note: if there is a photo you can click to enlarge it
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