Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, sake steamed spring cabbage and clams. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
When the cabbage becomes tender, add the clams and stir briefly, then serve. Sake brings out amazing flavors from the clams; simplicity at its best! There are many other ways to make sake-steamed clams, such as adding a little bit of butter at the end.
Sake Steamed Spring Cabbage and Clams is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Sake Steamed Spring Cabbage and Clams is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have sake steamed spring cabbage and clams using 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Sake Steamed Spring Cabbage and Clams:
- Take Cabbage
- Prepare Manila clams
- Get ※ Sake
- Get ※ Water
- Make ready ※ White wine
- Make ready ※ Consomme soup stock granules
Quickly pour in the sake, mirin and rice vinegar. Rinse the clams with running water and wash well. Line the bottom of the bamboo steamer basket with cabbage. Because of the ease and speed of which the clams cooked, I love to stock up on frozen, vacuum packs of asari clams in my freezer so that I can whip up a quick and gourmet meal anytime.
Steps to make Sake Steamed Spring Cabbage and Clams:
- Wash the grit off the clams and rinse in streaming water.
- Cut the cabbage into bite-sized pieces.
- Put the clams into a pot and cover them with the cabbage.
- Add the ※ ingredients and the water.
- Cover with a lid and simmer over medium heat until the clams open.
- Mix up the contents so that the ingredients on the top go to the bottom and the ingredients on the bottom move to the top. Simmer for a short time and then it's done.
Grace Parisi steams delicate halibut with cabbage that's sautéed with ginger and leeks until soft and buttery. Divide the cabbage, leeks and fresh ginger between the skillets and season with salt and pepper. Add the clams and red chile pepper. Remove the lid and season with freshly. Japanese Steamed Clam - steamed Manila (Asari) clams with butter, Japanese sake and mirin. · Savory and easy Japanese stir fry vegetables (Yasai Itame) with carrots, cabbage, snow peas Guest blogger Nami of Just One Cookbook shares a traditional Japanese recipe for sake steamed clams.
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