1. Remove the sand from the clam shells
You will need to remove the sand from the clams before cooking.
Add salt into water so that it tastes like seawater. Cover the clams with
the salted water and place it in a dark place. Cover the bowl with wet newspaper
or if the temperature is warm, put it in the refrigerator. Clams will spill out
the sand from the mouth.
Before cooking, rub the clam shells against each other and rinse well.
2. Steam with vegetables
Asari no Sakamushi is a very simple recipe, but the dashi,
which comes out from the clams, has a wonderful taste. So when you cook the vegetables
such as naga-negi onions, trefoils, mizuna or spring cabbages with this dashi,
it becomes a delicious dish.
Cut the naga-negi onion into thin diagonal strips and the trefoils lengthways
into 2 to 3cm strips. When you cut the trefoils, you can leave the tip of the
trefoils to show the three leaves and it will look decorative.
This time, we will combine naga-negi onion and trefoil. Place the naga-negi
onion first at the bottom of the pot and then add the clams and the appropriate
amount of sake.
Place the pot over high heat and wait until it comes to a
boil. When you see big bubbles coming out from the sake, lower the heat a little
so that it will not spill out of the pot. Place the lid on the pot and turn the
heat to high temperature to cook the clams.
Depending on the size of the clam, the shells will start to open in about
3 minutes after simmering for large clams. When the clams start to open, add
the stem of the trefoils and when the shells are completely open put in the leaves
of the trefoil and mix together lightly and the dish is complete.
* When you season the Asari no Sakamushi, first taste one clam to see the saltiness.
Normally it will have enough salt but if you want more or if you think it is
too salty, you can add salt or water to match your taste.
（レシピ・写真： 冨田唯介 英訳： 中西 直）