Cover the hamaguri clams with about 3% salted water and leave for 20-60 minutes to remove the sand. Rinse well.
Cut 2 leaves of cabbage into thin strips and roughly chop the other 3 leaves. Remove the base from the shimeji mushrooms. Cut the bacon into 2 cm pieces.
Place the sliced cabbage, the shimeji, the clams, the bacon, and the roughly chopped cabbage, in that order, into a heat-resistant bowl.
Add all of the flavoring ingredients on top.
Microwave on high (600 W) for 4 minutes.
Lightly stir it to break everything apart and then microwave on high (600 W) for another 3 minutes. It's done!
You can remove the clam meat from the shells and use them in a bento!
These are perfect for Girl's Day/Doll Festival (March 3rd)! You can also make these in a heavy bottomed pot! Cook on low-medium heat for about 13-15 minutes and they're done.
Story Behind this Recipe
If you leave out the time it takes to remove the salt from the clams, you can make a very easy, yet delicious meal.
This also tastes great if you use manila clams instead of hamaguri clams, and enoki mushrooms instead of shimeji! But, if you place enoki mushrooms on the bottom of the container or dish, they'll become hard to pick up so I don't recommend using them.