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  Added: Apr 21, 2007  •  Visited (293)  •  Print version Print this recipe (31)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Sweet - Cooked Clams
(Hamaguri Shigure - Ni)
What You Need:
  • cup sake (rice wine)
  • 3 tablespoons sugar
  • 24 small littleneck clams, shucked
  • 3 tablespoons Japanese all-purpose soy sauce

  • How To Cook:
    1. Combine the sake, sugar and clams in a 10- to 12-inch skillet and stir together gently but thoroughly. Bring to a boil over high heat and cook about 3 minutes uncovered.

    2. Stir in the soy sauce and cook briskly for another minute. Then remove the clams and set them aside in a bowl.

    3. Boil the liquid in the skillet over high heat for 10 minutes, or until it becomes syrupy.

    4. Add the clams and stir them gently in the sauce over high heat for about 1 minute, or until they are thoroughly glazed with the sauce.

    5. Transfer the clams and their sauce to a deep bowl, and cool to room temperature. Serve cold, as part of a bento, or picnic box, or as hors d'oeuvre.

        Tiny shrimp, mussels or bits of fresh tuna may be substituted for the clams and prepared in precisely the same fashion described above.

    To Make: 24 zensai
    This recipe is also available in:
    Cuisine ╗ Asia ╗ Japan
    Main Ingredient ╗ Shellfish ╗ Clams
    Main Ingredient ╗ Shellfish ╗ Shrimps
    Main Ingredient ╗ Shellfish ╗ Mussels
    Dish ╗ Appetizers


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