This Japanese dish is made by simmering bivalve shellfish “Asari” with sake and soy sauce.
Izakaya cuisine that goes well with Japanese sake and white wine.
INGREDIENTS
< 2 SERVINGS >
- Asari : 300g
- Sake : 80cc
- Soy sauce : 1 teaspoon
- Green onion : Appropriate amount
- Vegetable oil : Appropriate amount
RECIPE
- Heat oil in a frying pan and lightly fry the Asari over medium heat.
- Add sake, cover and steam.
- When the clam shells open, add soy sauce and green onions.
SUPPLEMENT
Soak the Asari in salt water to get the sand out before making it. (a few hours in the refrigerator)
If you don’t have “Asari”, you can make it with a moderately sized bivalve.
It’s also delicious to add a piece of butter at the end.
- Put Chuno sauce
- Eat lightly with grated radish and ponzu sauce
- Put it on curry rice and eat it as “cutlet curry”
The photo is a sample image.