Steamed Clams and Rice

Steam clams and rice in an earthenware pot!
The savory scorched rice will have you coming back for more!

Ingredients: 1 rice cooker cup

Uncooked white rice
1 rice cooker cup (180 ml)
Manila clams
150 g
Shimeji mushrooms
1/4 pack
Thin aburaage
Soy sauce
1 tablespoon
1 teaspoon
Green onions or scallions
a small amount
Shredded nori seaweed
to taste
To parboil the clams
Cooking sake
25 ml
100 ml


1. Wash the rice and place in a strainer. Let it sit for 30 minutes.
2. Remove the sand and saltwater from the clams. Julienne the carrots and shred the shimeji mushrooms.
3. Add 25 ml of sake and 100 ml of water to a pot. Add the clams and turn on the heat. Once the shells have opened, turn off the heat.
4. Strain the boiled liquid through a strainer into a bowl. Add enough water to bring the liquid to a total of 200 ml. Add soy sauce and mirin.
5. Set aside 5-6 clams and remove the meat from the shells of the remaining clams. If they are cooked with the rice, the meat will become tough, so they will be added right after the rice has cooked.
6. Put the rice, carrot, aburaage, and shimeji mushrooms into the earthenware pot. Also pour in the liquid from Step 4. If you add 4 or 5 raw clams used for making dashi, it will taste even better.
7. Heat the earthenware pot on high heat. Once it begins to boil, lower the heat to low so that it doesn't boil over. Cook for 9 minutes.
8. After 9 minutes has passed, turn the heat to high for just 10 seconds. Place the clam meat inside and immediately cover with the lid again.
9. Wrap it up in a bath towel or something similar to retain the heat and steam for 5 minutes.
10. Garnish with finely chopped green onion and it's done.
11. If you make extra, you can have some onigiri rice balls!
12. Serve with some lightly pickled vegetables. Recipe ID: 2403383.

Story Behind this Recipe

I wanted to eat some rice made in an earthenware pot, so I made this.