Fukagawa Meshi (Clam Rice)
The working fishermen's rice of old Tokyo — clams cooked down into sweetened miso broth, stirred through fragrant short-grain rice.
Ingredients
| 2 cups (360g) | Japanese short-grain rice | |
| 1.5 lb (680g) | small clams, scrubbed and purged | |
| 1 cup (240ml) | dashi stock | |
| 2 tablespoons | 30 ml | white miso |
| 1 tablespoon | 15 ml | sake |
| 1 tablespoon | 15 ml | soy sauce |
| 1 teaspoon | 5 ml | mirin |
| 2 cups (480ml) | water | |
| 1 | green onion, sliced | |
| 1 tablespoon | 15 ml | grated ginger |
Instructions
- Rinse the rice and soak for 30 minutes. Drain.
- Steam the clams: add 1/2 cup water and the sake to a lidded pot, add the clams, cover, and steam over high heat for 3-4 minutes until open. Discard any unopened clams. Reserve the liquid.
- Remove the clam meat from the shells.
- Combine the dashi, reserved clam liquid, miso, soy sauce, and mirin. Strain.
- Cook the rice with the clam broth mixture (about 2 cups/480ml liquid total) in a pot or rice cooker.
- Fold in the clam meat and ginger when the rice is done. Fluff, top with green onion, and serve.