‘Takikomigohan’ is a Japanese dish of Rice that is cooked with other ingredients and seasonings. There are some very traditional ones and this is one of them. To cook a ‘Takikomigohan’, everything is supposed to be cooked together, but you won’t cook Clams with Rice together for this particular dish. You cook Calms in a frying pan first. You will have some delicious liquid from Clams and you use it to cook Rice. Clam meat will be mixed with Rice after it is cooked. It’s a very simple dish, yet absolutely delicious.
400g Clams OR ‘Pippi’
1 cup salted Water *1 cup Water & 1 teaspoon Salt
1/4 cup Sake (Rice Wine) *You can replace 1/2 of it with Water
2 cups (180ml cup) Japanese Short Grain Rice
1 & 1/2 tablespoons Soy Sauce
1 & 1/2 tablespoons Mirin
1 small piece Ginger *grated OR finely chopped
1 Spring Onion *finely chopped
- Clean Clams and place them in a deep plate or container in a single layer. Pour over Salted Water, set aside in a cool place for 1-2 hours, and let them spit out the grit. *Note: Some store-bought Clams are ready to use without doing this process.
- Clean the Clams with fresh water before you cook them.
- Place Clams in a frying pan, add Sake (Rice Wine), cover with a lid, and cook over medium heat until all Clams are open.
- Remove all Clams to a plate and place all the liquid in the pan into a measuring jug. Add Water up to 400ml marking. Add Soy Sauce and Mirin, and mix well.
- Wash Rice, drain, and place in rice cooker’s inner pot. Pour the Soup over, scatter Ginger, and press the Cook/Start button. When the rice is cooked, let it steamed for 10 minutes.
- Meanwhile, remove Clam meat from the shell and place in a small bowl. You may wish to sprinkle with a very small amount of Soy Sauce, then set aside.
- When Rice is steamed, add Clam meat, and gently mix to combine. Sprinkle with some finely chopped Spring Onion and serve.
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