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Dish recipe

Steamed clams with sake

Photo & Movie: Kana Anzai

Directions for 2 servings

400g of a clam
2 tablespoon of sake      
1 bunch of mitsuba leaves (can substitute with Italian parsley or coriander)
1 tablespoon of dashi (light soup stock)
1) Cut mitsuba into 2- to 3-cm pieces.
2) Spread clams in a pot and add sake and soup stock and mix.
3) Cover the pot over medium heat and wait for 2 to 3 minutes until the clams open their shells.
4) Finally, add mitsuba leaves and mix lightly to complete the dish.
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