Sake Steamed Surf Clams with Cabbage Made in the Microwave
Sake Steamed Surf Clams with Cabbage Made in the Microwave

Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, sake steamed surf clams with cabbage made in the microwave. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Sake Steamed Surf Clams with Cabbage Made in the Microwave is one of the most favored of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Sake Steamed Surf Clams with Cabbage Made in the Microwave is something that I’ve loved my entire life. They’re nice and they look fantastic.

Clams are steamed with sake and mirin and a bit of green onion in this Japanese-style preparation. Remove any scum that forms on the surface using a spoon or paper towel. Stir in the butter, soy sauce and green onion, tossing to coat the clams as the butter melts.

To get started with this recipe, we have to first prepare a few ingredients. You can cook sake steamed surf clams with cabbage made in the microwave using 8 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Sake Steamed Surf Clams with Cabbage Made in the Microwave:
  1. Make ready 8 clams Hamaguri (surf clams)
  2. Prepare 1 Salt (to remove sand from clams)
  3. Prepare 5 leaves Cabbage
  4. Get 2 slice Bacon
  5. Prepare 1/2 clump Shimeji mushrooms
  6. Prepare 1 tbsp Butter
  7. Prepare 2 tbsp White wine (or sake)
  8. Prepare 1 tsp Light soy sauce

These sake-steamed clams are a snap to make and delicious — and the convivial effects of sake go without saying. Toss clams, along with the scallion. In a large, deep skillet, combine the sake with the water and bring to a boil. Add the Manila clams, cover the skillet tightly and cook, shaking the pan occasionally.

Steps to make Sake Steamed Surf Clams with Cabbage Made in the Microwave:
  1. Cover the hamaguri clams with about 3% salted water and leave for 20-60 minutes to remove the sand. Rinse well.
  2. Cut 2 leaves of cabbage into thin strips and roughly chop the other 3 leaves. Remove the base from the shimeji mushrooms. Cut the bacon into 2 cm pieces.
  3. Place the sliced cabbage, the shimeji, the clams, the bacon, and the roughly chopped cabbage, in that order, into a heat-resistant bowl.
  4. Add all of the flavoring ingredients on top.
  5. Microwave on high (600 W) for 4 minutes.
  6. Lightly stir it to break everything apart and then microwave on high (600 W) for another 3 minutes. It's done!
  7. It's delicious!
  8. You can remove the clam meat from the shells and use them in a bento!
  9. These are perfect for Girl's Day/Doll Festival (March 3rd)! You can also make these in a heavy bottomed pot! Cook on low-medium heat for about 13-15 minutes and they're done.

Japanese Steamed Clam - steamed Manila (Asari) clams with butter, Japanese sake and mirin. · Savory and easy Japanese stir fry vegetables (Yasai Itame) with carrots, cabbage, snow peas, and · Japanese Shumai (Steamed Pork Dumpling) is typically made with ground pork and minced onion. Put the steaming liquid in the bottom of your steamer and bring to a boil. Place a skate wing on each cabbage mound. Steamed cabbage is easy either in the microwave or on the stove and this recipe makes a quick and easy side dish. For steamed cabbage, you can keep it very simple.

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