Mixed Rice with Manila Clams and Nanohana

Mixed Rice with Manila Clams and Nanohana

The plump asari (manila clams) and slightly bitter nanohana are perfect together.

Ingredients: 2 rice cooker cups

Uncooked white rice
2 rice cooker cups' worth (360 ml)
Manila clams (just the meat)
150 g
50 g
Kombu for dashi stock
5 cm cubes
100 ml
1/2 teaspoon
Soy sauce (usukuchi soy sauce if you have it)
1 1/2 tablespoon
White sesame seeds
Plenty as desired


1. Blanch the nanohana and cut into 2 cm pieces. Rinse the clams well, and remove the clam shells, etc. Wash the rice.
2. Boil sake in a sauce pan and add the clams. Boil for about 2 minutes until it swells, drain the clams and separate from the liquid.
3. Once the boiled water cools, add it along with the other ingredients into the rice cooker. Add water until it reaches the amount needed to cook the 2 cups of rice. Mix lightly, lay the kombu lightly brushed with a paper towel and cook.
4. Once the rice is cooked, toss the clams and nanohana, let steam and it's done. Sprinkle white sesame seeds if you'd like to finish ♡

Story Behind this Recipe

Since nanohana was cheap.