Shijimi Clam Rice

Shijimi Clam Rice

Use the meat of shijimi clams and cook with rice. Using everyday ingredients you already have on hand is fine! I kept it simple and just added ginger.

Ingredients: 2 rice cooker cups' worth

Shijimi clams (basket or freshwater clams)
190 - 200 g in their shells
a pinch
*Soy sauce
2 1/2 tablespoons
1 tablespoon
1 tablespoon
Ginger (finely shredded)
about 5 g (1/3 piece)
★Soy sauce
1 tablespoon
1 teaspoon
1 teaspoon
Uncooked white rice
2 rice cooker cups' worth (360 ml)


1. De-sand the shijimi clams well. Put the clams in 1 liter of boiling water, and cook over medium heat until they open. Watch the pot so that it doesn't boil over.
2. Taste the liquid in the pan and add the * ingredients. Leave the clams in the cooking liquid until they cool down. In the meantime, finely julienne the ginger. Rinse the rice and drain into a sieve.
3. Take the meat out of the clams (it weighed about 50 g in total) and marinate them in the ★ ingredients for 5 to 10 minutes, so that the clams absorb lots of flavor.
4. Put the rice in the rice cooker with the Step 3 marinating liquid. Add the cooking liquid from Step 2 up to the 2 cup line of the rice cooker. Scatter on the clams and ginger, and cook the rice as usual. Done!

Story Behind this Recipe

I received some shijimi clams as a gift, so I tried making this!