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Recipe adapted from Hajime Sato
Serves 2
start to finish: 15 minutes
from Edible Seattle March/April 2010
10-15 mid-sized Manila clams
1” square piece of kombu
1 cup of water
2 tablespoons mirin
1 tablespoon sake
2 tablespoons usukuchi soy sauce
1/8 teaspoon grated ginger
1/8 teaspoon grated onion
1/4 teaspoon grated garlic
1 teaspoon butter
Scrub clams and put them in medium saucepan.
Put kombu, water, mirin, sake and soy sauce in a small mixing bowl. Stir gently until all ingredients are blended. Add this mixture to the clams in the pot, and add the ginger, onion, and garlic. Cover the pot and bring to a boil over high heat. Add the butter, reduce to low heat and cook until all of the clams are open. Serve immediately.
*Dairy-free
*15 minutes or less
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