Miso Clam Rice Bowl

Miso Clam Rice Bowl

Apparently, you used to be able to dig a lot of clams near Fukagawa in Tokyo. Fukagawa-don was a rice bowl eaten by fishermen at that time.

Ingredients: 4 servings

Warm cooked rice
4 bowls full
Manila clams
300g with the shells on (60 g shelled)
Japanese leek
1 stalk
Dashi stock
1 cup (200ml) combined with the steaming liquid from the clams
1 tablespoon
Soy sauce
a little less than 1 tablespoon
1 teaspoon
a little less than 1 tablespoon
Note: We eat a lot of clams so I made this with 900 g (with the shells).


1. Steam the clams with sake, and take out the meat inside. (See Steps 6-9 on how to steam clams with sake.)
2. Slice the white part of the leek or green onion on the diagonal.
3. Add all the simmering ingredients except for the miso and the sliced leek to a pan, and bring to a boil.
4. When the leek is cooked through, add the clam meat and heat through briefly. Turn off the heat and dissolve the miso paste.
5. Put the rice in bowls, add the clam mixture from step 4 sauce, and it's done.
6. How to steam clams in sake (my way)
7. Put the clams in a frying pan, pour on some sake, put on a lid and steam cook over low-medium heat.
8. If you cook them for too long, the clam meat will shrink, so take the clams out as soon as they open up.
9. This is how they look when they are opened.

Story Behind this Recipe

I made this to commemorate a day of clam hunting. This is a "Fukagawa-don," where clams and Japanese leek are simmered in a rather rich miso sauce and poured over rice. I added some soy sauce and mirin to the sauce to make it go well with rice.