Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, boiled hamaguri clam nigiri sushi. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Great recipe for Boiled Hamaguri Clam Nigiri Sushi. Cook until they just start opening up. Cook until they just start opening up.
Boiled Hamaguri Clam Nigiri Sushi is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Boiled Hamaguri Clam Nigiri Sushi is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook boiled hamaguri clam nigiri sushi using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Boiled Hamaguri Clam Nigiri Sushi:
- Take 10 Hamaguri clam (de-gritted)
- Make ready 200 ml Sake
- Make ready 3 tbsp A) Soy sauce
- Take 4 tbsp A) Sugar
- Prepare 40 ml A) Mirin
- Prepare 700 grams Freshly cooked rice
- Make ready 40 ml B) Vinegar
- Get 20 grams B) Sugar
- Get 2/3 tsp B) Salt
Its flesh is exteremly soft and sweet to the taste, just like anago. Hamaguri used to be commonly found in Tokyo (Edo) Bay, and today it remains an important ingredient of Edomae-zushi. It is never served raw; a chef will either steam or quickly boil the clams, then marinate them in the broth along with mirin, soy sauce, and a little sugar. Ni hamaguri clams are popular as a boiled dish at edomaezushi restaurants.
Instructions to make Boiled Hamaguri Clam Nigiri Sushi:
- Rub the clam shells together whilst washing them under running water to get rid of any slimy bits.
- Bring the cooking sake to a boil in a pan, then boil the clams. Cover with a lid, steam the clams for about 3-4 minutes, then remove from the pan. Save the liquid in the pan for later use.
- Stick a knife into the shells and pry them open. Cut the meat out carefully without damaging it.
- Adjust the shape of the meat and use the knife to butterfly the meat from the foot.
- Add the leftover clam juice from Step 2 and the "A" ingredients to a pan, and boil down on a low heat until you get a thick sauce.
- Transfer the rice into an "ohitsu" (wooden rice container) with the combined "B" ingredients. Fold in the "B" ingredients whilst fanning the rice.
- Apply the vinegar mixture (refer to Helpful Hints) on your hands and form the sushi rice into nigiri sushi. Lay the clam meat on top, neaten the shape, and brush on sauce to finish.
After parboiling, ni hamaguri is brought to a moderate boil in water and soy sauce. Afterwards, the intestines are removed and the meat is butterflied and left overnight to soak in broth. The difficult timing involved in the overall preparation requires great skill by the chef. NEW〈Tsukeru〉 To make nigiri sushi, or the whole movement of taking sushi rice from the rice bowl and making nigiri sushi together with a slice of fish. The word "tsukeru" means "to soak", and the original form of Edomae sushi was "nare-zushi" made by "soaking" fish and rice in wooden bucket.
So that’s going to wrap this up for this special food boiled hamaguri clam nigiri sushi recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
