Remove the sand from the clams and wash under running water, rubbing the shells together. Strain well through a sieve.
Put the clams and ※ in a pot, cover with a lid, and heat over medium. Once they have opened, turn off the heat and remove the meat from the shells. Set the boiling liquid aside.
Peel and finely chop the ginger. Put the aburaage through hot water to remove the surface oil, then cut into 1 cm pieces.
Chop the green onions, defrost the edamame under running water, and remove the edamame from their pods.
Put the rice and the ingredients marked ○ into the rice pot, then add the boiling liquid from Step 3 until the 2 cup water line. Add the ginger and mix well from the bottom up. Top with the aburaage, then start the rice cooker.
Once the rice has cooked, add the clam meat, green onions and edamame from Step 5, and sesame oil. Mix it all up. Replace the lid and steam for an additional 5 minutes to finish.
Story Behind this Recipe
This rice is a favorite of my family's, so we like to make it when good clams are available. It's also delicious cold.
If you don't like ginger, you can also use 1~2 teaspoons of grated ginger.
If you use cooking sake that already contains salt, you don't need to add salt.