Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, sake steamed spring cabbage and clams. It is one of my favorites food recipes. For mine, 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. Clams are steamed with sake and mirin and a bit of green onion in this Japanese-style preparation. Heat a wok or large saucepan over high heat.
Sake Steamed Spring Cabbage and Clams is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Sake Steamed Spring Cabbage and Clams is something which I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have sake steamed spring cabbage and clams using 6 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Sake Steamed Spring Cabbage and Clams:
- Make ready 200 grams Cabbage
- Get 300 grams Manila clams
- Take 50 ml ※ Sake
- Make ready 50 ml ※ Water
- Take 2 tbsp ※ White wine
- Prepare 2 tsp ※ Consomme soup stock granules
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. Rinse the clams with running water and wash well.
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.
Line the bottom of the bamboo steamer basket with cabbage. Discard any clams that remain closed. Ladle clams and clam broth to a serving bowl and top with chopped spring onions. Toss clams, along with the scallion. Steaming in sake brings out the sweet flavour of the clams.
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