Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, sake steamed manila clams and bok choy - nori flavored -. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Plating techniques: How to plate tender greens that have been braised in a delicate broth. Place the greens on the plate first and then ladle the broth. Place the steamer into the wok (or a pan or a pot that fits the steamer) and observe how deep it sits.
Sake Steamed Manila Clams and Bok Choy - Nori Flavored - is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Sake Steamed Manila Clams and Bok Choy - Nori Flavored - is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook sake steamed manila clams and bok choy - nori flavored - using 4 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Sake Steamed Manila Clams and Bok Choy - Nori Flavored -:
- Get 250 grams Manila clams
- Make ready 1 bundle Bok choy
- Prepare 50 ml Sake
- Make ready 1 tbsp Soy preserved nori seaweed (Tsukudani)
I'd make it again but I'd love to know what others are serving with this dish. I served miso soup but that wasn't a very good match to the flavor of this dish. Japanese Steamed Clams - Manila (Asari) clams with butter, Japanese sake and mirin. Steaming in sake brings out the sweet flavour of the clams.
Instructions to make Sake Steamed Manila Clams and Bok Choy - Nori Flavored -:
- Soak the clams in salted water to remove the sand and then rinse well.
- Cut off a bit of the base from the bok choy. Rinse the grit from between each stalk and cut in half vertically.
- Place Steps 1 and 2 into a frying pan. Combine the nori tsukudani with the sake and pour over the clams. Cover with a lid and turn the heat to high. After it has come to a boil, lower the heat to medium and steam for 3 minutes.
Add the clams and dried chilli to the pan and turn the heat up to high. Cover the pan with a lid and allow the clams to cook until they are done. Add the clams and red chile pepper. Cover with a lid and steam on high heat until all of the clams. In a large, deep skillet, combine the sake with the water and bring to a boil.
So that’s going to wrap it up with this special food sake steamed manila clams and bok choy - nori flavored - recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
