Soak the clams in salted water to remove the sand and then rinse well.
Cut off a bit of the base from the bok choy. Rinse the grit from between each stalk and cut in half vertically.
Place Steps 1 and 2 into a frying pan. Combine the nori tsukudani with the sake and pour over the clams. Cover with a lid and turn the heat to high. After it has come to a boil, lower the heat to medium and steam for 3 minutes.
Story Behind this Recipe
I attempted making an easy sake steamed dish with bok choy and nori tsukudani that only needs one frying pan.
The cooking time will vary depending on the size of the clams. After they open, only cook for 1 more minute.