Steamed Clams and Rice - white rice

Method

• Wash the rice and place in a strainer.
• Let it sit for 30 minutes.
• Remove the sand and saltwater from the clams.
• Julienne the carrots and shred the shimeji mushrooms.
• Add 25 ml of sake and 100 ml of water to a pot.
• Add the clams and turn on the heat.
• Once the shells have opened, turn off the heat.
• Strain the boiled liquid through a strainer into a bowl.
• Add enough water to bring the liquid to a total of 200 ml.
• Add soy sauce and mirin.
• Set aside 5-6 clams and remove the meat from the shells of the remaining clams.
• If they are cooked with the rice, the meat will become tough, so they will be added right after the rice has cooked.
• Put the rice, carrot, aburaage, and shimeji mushrooms into the earthenware pot.
• Also pour in the liquid from Step 4.
• If you add 4 or 5 raw clams used for making dashi, it will taste even better.
• Heat the earthenware pot on high heat.
• Once it begins to boil, lower the heat to low so that it doesn't boil over.
• Cook for 9 minutes.
• After 9 minutes has passed, turn the heat to high for just 10 seconds.
• Place the clam meat inside and immediately cover with the lid again.
• Wrap it up in a bath towel or something similar to retain the heat and steam for 5 minutes.
• Garnish with finely chopped green onion and it's done.
• If you make extra, you can have some onigiri rice balls!
• Serve with some lightly pickled vegetables..