Edo-mae Hamaguri Clam Rice Bento
Edo-mae Hamaguri Clam Rice Bento

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, edo-mae hamaguri clam rice bento. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Edo-mae Hamaguri Clam Rice Bento is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Edo-mae Hamaguri Clam Rice Bento is something that I have loved my whole life.

When I thought about making tomorrow's bento the night before, this came to mind. The key is to take the hamaguri clams out as soon as they open. Edo-mae Hamaguri Clam Rice Bento Recipe by cookpad.japan.

To begin with this particular recipe, we must first prepare a few components. You can cook edo-mae hamaguri clam rice bento using 5 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Edo-mae Hamaguri Clam Rice Bento:
  1. Get 100 grams Hamaguri (surf) clams
  2. Make ready 1 ladle full Sake
  3. Make ready 2 pinch Salt
  4. Take 180 ml White uncooked rice
  5. Take 180 ml combined with the clam cooking liquid Bonito flake based dashi stock, cooled

Clams come in many varieties in Japan. They are either called Common Orient Clams or Hard Clams, whatever But my favourite is Ni-Hamaguri Sushi! The clam,s large variety only, are first slowly simmered into broth, then drained and cooled before being served. Edo mae sushi. (served With Miso Soup And Green Salad).

Instructions to make Edo-mae Hamaguri Clam Rice Bento:
  1. The clams and rice are not steamed together. The clams are steam cooked with sake, and the cooking liquid is diluted with bonito flake dashi stock to cook the rice.
  2. The clams are flavored more than the rice. Marinate in a little soy sauce and julienned ginger. Reserve the cooking liquid for later.
  3. Cook the rice with the clam cooking liquid and dashi stock. Mix the cooked rice with the cooked clams.
  4. The other components of the bento: Dashimaki tamago (rolled omelette with dashi stock), thickly sliced takuan (dried and pickled daikon radish).
  5. Simmered satoimo (taro root) with quickly cooked thinly sliced beef.
  6. Seasonal fruit - persimmons here.
  7. Thinly sliced leftover vegetables, seasoned with lemon juice, salt and a little white wine. Vacuum pack and by lunchtime it will have turned into proper marinated vegetables.

Hamaguri, known as hard clams in the US, are shellfish that look and taste like clams, but they are actually different kinds of shellfish. Hamaguri are much larger than clams, and the meat is more supple and softer. They are in season in February and March, just before the breeding season in spring. A cuisine shoot used flesh lighting. Yen ta fo, rice noodles in pink soup.

So that’s going to wrap this up for this exceptional food edo-mae hamaguri clam rice bento recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!