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| Recipe of the souvenir |
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 Way without sand of Short-necked clam(Asari)
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Short-necked clam includes sand, so it's needed without sand. The things
which did sand omission are often found in the supermarkets, but the short-necked
clam of the clamming outruns sand by all means and does it.
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Because the short-necked clam which you took home as a souvenir does sand
omission, you can cook it immediately, but you outrun sand with the next
point if worried, and please do it.
When you make 3% of salt water (to 1 liter of water the ratio of 30 g of
salt) and put a short-necked clam in that and put it in the quiet, gloomy
place for several hours, getting out sand is possible. It is not good to
put it in a refrigerator (if water temperature is low, it becomes hard
to take out sand). |
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The degree by which short-necked clam is flooded with the amount of the salt water close. |
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It's said that I hope that you put scrap iron and a nail in, but as truth
or falsehood？ |
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You seem to put it so that a short-necked clam is not piled up if possible.(bottom flat container)
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You put a short-necked clam in a colander and dip it into the salt water.The
sand which a short-necked clam sent forth falls below.It seems to be good. |
How to wash short-necked clams
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You can wash it quickly when you wash it to rub a rattle and a shell together
in water.
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Delicious various dishes of the shellfish |
| Short-necked clam Pot《sukiyaki style》 |
Materials and seasoning
For 4 people |
[materials]
Short-necked clam unshelled … 800 g - 1 kg
Cabbage … 1/3
Onion … 2-3
Kyoto leek … Two
[seasoning]
Water … 300cc
Liquor … 100cc
Sugar … One cup of tablespoon and a half (please modify it for preference)
Soy sauce … 80cc (please modify it for preference)
Sweet sake … 50cc (please modify it for preference) |
Preparations−１
 | Because the short-necked clam of the souvenir does sand omission, you wash
it with water well.
How to wash rubs a husk and a husk together with a rattle in water and washes it.
You take out the short-necked clam which you washed to a container.
The water keeps it with towels. |
| Preparations−２
 | After having washed it, you cook it, and cabbage, onion, the Kyoto leek
cut it and serve it in the container. |
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Finish | You put seasoning in POT and let it boil. And I regulate taste.The taste,
please modify the seasoning for preference.You can enter POT in order of
cabbage, onion, Kyoto leek and put a short-necked clam if POT comes to
the boil.If the mouth of the short-necked clam opens, it is ready to be
eaten.
*When short-necked clam is boiled, a body becomes stiff, so it would be
better to put the minute when I eat in a little.
*The flavor of the short-necked clam which is delicious to a side dish
of the rice is unbearable |
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| Sake steaming of Short-necked clam |
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Materials and seasoning
For 4 people |
[materials]
Short-necked clam unshelled … 500 g - 800 g
Blue leek … One
[seasoning]
Water … 50cc
Liquor … 100cc
※ Sake drinking than dish liquor is good; if there is not it, even white wine is possible.
Soy sauce … One cup of tablespoon (I modify it by preference)
Sweet sake … A little |
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| Preparations |
The short-necked clam is often washed with water.
The washed short-necked clam is taken out in the container.
Water is kept by towels.
You chop the blue leek small. |
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| Cooking |
If you put the short-necked clam in the pan, and the pan warms, you pour
liquor, water, sweet sake. If you close the cap and wait for a while, and
it boils, and the mouth of the short-necked clam opens, an appropriate
amount puts soy sauce and seasons it.
※ Even if soy sauce, the sweet sake cannot be contained, it is possible.
[point]
If the mouth of the short-necked clam completely opens, is the completion; if overcook it, is shortened, and the body is tense, and do not become delicious. |
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Finished short-necked clam is dished up in the container and soup is put
in.
Blue leek is sprinkled from the top..
The soup which the shellfish and sake coiled themselves round is delicious. |
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| Butter roasting of Short-necked clam |
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Materials and seasoning
For 4 people |
[materials]
Short-necked clam … 500 g - 800 g (You wash it well and keep water)
Others …shimeji mushroom , asparagus , etc
[seasoning]
Garlic … One slice (cutting fine)
Red pepper … One (You take the seed and cut it to around three)
Liquor … Tablespoon 1-2
※ Sake drinking than dish liquor is good; if there is not it, even white wine is possible.
Soy sauce … In small quantities (I modify it by preference) |
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| Cooking |
You warm the frying pan and melt butter and fry cutting fine of the garlic and a red pepper .
※ I am careful not to burn it for heat over a low heat when I fry it over
a high heat because it becomes burning.
You put the short-necked clam, shimeji mushrooms if it becomes the light
brown and strengthen fire and you sprinkle liquor (even as for the white
wine, possible) and close the cap.
If the mouth of the short-necked clam opens, it is the completion for a little with soy sauce.
※ It is delicious even if you sprinkle a leek and the lemon which you chopped
for preference.。
※Please modify the seasoning depending on preference, and it is rough,
but it is possible without failure deliciously plenty because a short-necked
clam enhances taste. The dish of the man bring this to beer and liquor.
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| Short-necked clam rice《Fukagawa style》 |
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Materials and seasoning
For 4 people |
【materials】
Rice … 3 gou
Short-necked clam unshelled … 300-500g(shelled shellfish, about 300 g)
Dried shiitake mushroom … Three pieces
Ginger slice … Three pieces
Kombu sea weed … 5 cm
[seasoning]
Water … 50cc (You put back a dry shiitake)
Water … 150-200cc (for the broth)
Liquor … Tablespoon 1
Sweet sake … Tablespoon 2
Sugar … Tablespoon 1
Soy sauce … Tablespoon 3 |
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| Cooking |
You wash short-necked clams well and keep water lightly.
The dried shiitake can be in the water of 50cc and goes back up.
You cut the shiitake mushroom into fine strips of the suitable width.
※Because ypu use the water later, you keep it
You slice ginger thin and shred it thin.
You put seasoning, a shiitake, ginger in a pan and put it on the fire.
If water comes to the boil, you put short-necked clams with being unshelled
and stop fire if the mouth of the short-necked clam opens. You take out
the short-necked clams in the pan and separate the short-necked clams and
broth. You cool the broth. You pour "the rice which you washed"
and "broth (you leave it a little) which cooled down" and "the
water which the shiitake coiled itself round". And you do the amount
of water as having matched a quantity of rice.
※ You just put a shiitake, ginger of the broth.
You put kombu on the top and cook it commonly.
While you cook rice, you take out the body of the unshelled
short-necked clam
You boil down the body of the short-necked clam which you
took out with the broth which you reserved in a pan and intertwine it.
If rice is cooked, you take out kombu and steam a short-necked
clam for a while on the top (around several minutes).
You stir it lightly if you finish steaming it and am the
completion. |
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| Recipe of the addition |
| Ohgai(Large shell) baking |
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Large shells wash it well.
[seasoning]
Soy sauce … .2
Liquor … 1
Sweet sake and sugar … A little
※ Slightly sweet one is delicious. |
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[how to open shellfishs]
The shellfish pushes a kitchen knife through the gap of the bivalve without
the hinge and opens to two pieces neatly when you just cut it.
You wash it with fresh water neatly if sand enters because you are
wrong. |
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You put the large shell which you washed on fire on a net and you put the
seasoning mentioned above and only bake it.
※ The seasoning, please modify the mixed ratio for preference.
※ The body is tense when youI overcook it too much.
※ When you bake it with a gas ring, with a net for the fish firing, prevent
you from being too strong in heat. |
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| Jar baking of Turban shell(Sazae) |
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Turban shells wash it well.
[seasoning]
Soy sauce … .2
Liquor … 1
Sugar … A little
The turban shell stabilizes it on a net so that the cover becomes directly
overhead. You pour seasoning if it passes on fire for a while. Because
broth bubbles on the surface of the inner turban shell, you just wait for
a while (several minutes).
You smell fragrant and am the completion when broth disappears.
[when a cover is not removed]
When the cover does not come off well, the cover has an eddy, but is easy
to take it when you thrust a near side to swirl.
[bitter part of the turban shell]
There is the frill such as some skirts around the body, but the part is the material of the bitterness. The bitterness disappears when you get rid. The part of the tail (bowels) is not so bitter.
※ The seasoning, please modify the mixed ratio for preference.
※ The body is tense when you overcook it too much.
※ When you bake it with a gas ring, with a net for the fish firing, prevent you from being too strong in heat. |
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