A type of Clam that is called ‘Asari’ in Japan is commonly used for this dish. There are a variety of edible shellfish in Japan and they are available even from supermarkets. But here in Melbourne, commonly available shellfish are Oysters and Mussels. Today I found frozen ‘Asari’ and I cooked them for the first time in a long time. My mother used to serve this dish in a large serving dish and it was not a particularly special dish for us. But here in Melbourne, this is an occasional dish. You may wish to add Ginger OR Garlic, but it is traditionally cooked with just Sake (Rice Wine).
400g ‘Asari’, Clams OR ‘Pippi’
1 cup Salted Water *1 cup Water & 1 teaspoon Salt
1/4 cup Sake (Rice Wine)
*Note: Finely chopped Garlic OR Ginger can be added. You may wish to add Chilli.
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. *Note: You can add a small amount of Soy Sauce, but you need to be careful as Clams are generally salty and Soy Sauce might make them too salty.
- Sprinkle with finely chopped Spring Onion and enjoy immediately.