Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to make a special dish, spring special chirashizushi with manila clams and broccolini. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Spring Special Chirashizushi with Manila Clams and Broccolini is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Spring Special Chirashizushi with Manila Clams and Broccolini is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can cook spring special chirashizushi with manila clams and broccolini using 12 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Spring Special Chirashizushi with Manila Clams and Broccolini:
- Get White rice
- Get Manila clams (de-gritted)
- Take Sake
- Make ready teaspoon, each Grated ginger, shio-koji
- Make ready sheet, about 5 cm in length Kombu
- Take Broccolini
- Prepare each Mentsuyu (2x concentrate), vinegar
- Make ready Toasted sesame seeds
- Take Sushi vinegar
- Make ready Eggs
- Prepare Sugar
- Make ready Salt
Steps to make Spring Special Chirashizushi with Manila Clams and Broccolini:
- Wash the rice grains and strain with a sieve.
- In a heat-proof bowl, combine sake, grated ginger, shio-koji, and the manila clams. Wrap with cling wrap and microwave at 600 W for 3-4 minutes.
- Separate the cooking liquid from the clams and the clams.
- Take the washed rice from Step 1 and place in your rice cooker. Pour in the cooking liquid from Step 3. Add enough water until it reaches the right level for 2 rice cooker cups when preparing sushi rice (this should be a bit less than usual). Toss a sheet of konbu seaweed on top, and set to cook.
- Shuck the clams while your rice is cooking. Blanch the broccolini (blanch in salted water, then let cool in cold water). Squeeze out excess water from the broccolini and combine with the mentsuyu and vinegar.
- Mix salt and sugar into a whisked egg and cook a thin omelette crepe on a greased pan (preferably a rectangular tamagoyaki pan). Cut into fine strips. You could also scramble the egg mixture into fine crumbles.
- Remove the konbu seaweed from the cooked rice, then add in the sushi vinegar and the sesame and mix together.
- Scatter on the sliced egg crepe from Step 6, the manila clams from Step 5, as well as the broccolini. Then you're all done.
So that’s going to wrap it up with this exceptional food spring special chirashizushi with manila clams and broccolini recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
