It restores tired skin and leaves it beautiful with its amino acid effects.
Clam rice, cooked with plenty of broth, is excellent for recovering from fatigue and for beautiful skin! Clams are also rich in vitamin B12, which is effective for people who are prone to anemia. Ginger is effective in eliminating odors and toxins, and is also a recommended ingredient for warming the body and promoting health, beauty, and dieting as a universal medicine.
| [Ingredients] Serves 3-4 | |
|---|---|
| Rice | 2 cups |
| Clams | 300-400g |
| Alcohol | 150-200cc |
| water | As appropriate |
| ginger | 1 piece |
| soy sauce | 1 teaspoon |
| Leaf buds, green onions | As appropriate |
| (For removing salt) | |
| salt | 1 tbsp |
| water | 500cc |
Preparation
- Lightly wash the clams.
- Place the clams in a container containing 500cc of water and 1 tablespoon of salt.
(It is best to use something like a tray so that the clams can be placed without overlapping.) - Cover loosely with aluminum foil or newspaper and let sit for 2 to 4 hours.
How to make
- Wash the rice (do not add water yet).
- Cut the ginger into thin strips and set aside.
- After removing the sand from the clams, wash them under running water by rubbing the shells together to remove any remaining sand.
- Put the clams in a frying pan or pot, add sake, and heat. Shake the pot occasionally, and when all the clams have completely opened, they are ready.
- Pass through a colander to separate the shellfish from the broth.
- Remove the shellfish meat.
- Add ginger and the shellfish juice to the washed rice, add soy sauce and any water that is missing, and cook rice as usual.
- Once it is steamed, add the clam meat.
- As soon as the rice is done, mix it by turning it from the bottom, pour it into bowls, and top with green onions and kinome leaves.
(If you don't have a "steaming" mode, you can add the clam meat as soon as the rice is done and leave it for about 2 minutes before mixing.)
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