Cherry & Dennis Helper Habitat

Japanese Fukagawa Clam Rice

日式深川蜆肉飯

Japanese Fukagawa Clam Rice — finished dish

Total time: 33 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Fresh clams are opened in a ginger-miso broth, then their meat and cooking liquor are spooned over hot rice in Fukagawa style.

01

Ingredients

Main ingredients

800 g commercially purged fresh clams
600 g cooked hot white rice
80 g Japanese long onion
15 g ginger

Miso clam broth

500 ml water
2 tbsp white miso
1 tbsp sake
1 tsp light soy sauce
0.5 tsp sugar

Japanese Fukagawa Clam Rice — ingredients

02

Tools

kitchen knife
cutting board
mixing bowl
measuring spoons
measuring jug
lidded pot
ladle
sieve
serving bowls
kitchen tongs
rice paddle

Japanese Fukagawa Clam Rice — tools

03

Steps

Japanese Fukagawa Clam Rice — Keep clams chilled; discard cracked shells and any that stay open after tapping

Step 1

Keep clams chilled; discard cracked shells and any that stay open after tapping

Keep clams chilled; discard cracked shells and any that stay open after tapping.

Japanese Fukagawa Clam Rice — Scrub each shell under cold running water and drain

Step 2

Scrub each shell under cold running water and drain

Scrub each shell under cold running water and drain.

Japanese Fukagawa Clam Rice — Peel and finely shred ginger; slice the long onion thinly on the diagonal

Step 3

Peel and finely shred ginger; slice the long onion thinly on the diagonal

Peel and finely shred ginger; slice the long onion thinly on the diagonal.

Japanese Fukagawa Clam Rice — Mix white miso with a little water until smooth

Step 4

Mix white miso with a little water until smooth

Mix white miso with a little water until smooth.

Japanese Fukagawa Clam Rice — Add remaining water, sake, ginger and sugar to the pot and bring to a boil

Step 5

Add remaining water, sake, ginger and sugar to the pot and bring to a boil

Add remaining water, sake, ginger and sugar to the pot and bring to a boil.

Japanese Fukagawa Clam Rice — Add clams and cover; cook over medium heat until the shells open and the liquid returns to a full boil

Step 6

Add clams and cover; cook over medium heat until the shells open and the liquid returns to a full boil

Add clams and cover; cook over medium heat until the shells open and the liquid returns to a full boil.

Japanese Fukagawa Clam Rice — Once fully boiling, keep covered and cook for three more minutes before removing the opened clams

Step 7

Once fully boiling, keep covered and cook for three more minutes before removing the opened clams

Once fully boiling, keep covered and cook for three more minutes before removing the opened clams.

Japanese Fukagawa Clam Rice — Discard every clam that remains closed after cooking; do not pry it open

Step 8

Discard every clam that remains closed after cooking; do not pry it open

Discard every clam that remains closed after cooking; do not pry it open.

Japanese Fukagawa Clam Rice — Strain the clam liquor into a clean bowl, then return it to the cleaned pot

Step 9

Strain the clam liquor into a clean bowl, then return it to the cleaned pot

Strain the clam liquor into a clean bowl, then return it to the cleaned pot.

Japanese Fukagawa Clam Rice — Stir in the miso mixture and soy sauce over low heat without a vigorous boil

Step 10

Stir in the miso mixture and soy sauce over low heat without a vigorous boil

Stir in the miso mixture and soy sauce over low heat without a vigorous boil.

Japanese Fukagawa Clam Rice — Return clams in their shells, add onion and heat for one minute until piping hot

Step 11

Return clams in their shells, add onion and heat for one minute until piping hot

Return clams in their shells, add onion and heat for one minute until piping hot.

Japanese Fukagawa Clam Rice — Divide hot rice into bowls, top with clams and ample miso broth, and serve immediately

Step 12

Divide hot rice into bowls, top with clams and ample miso broth, and serve immediately

Divide hot rice into bowls, top with clams and ample miso broth, and serve immediately.

Common mistakes

Do not use cracked, bad-smelling or unopened cooked clams, and do not skip straining the liquor.

Tips

Remove clams as they open so the meat does not toughen.