Kanso asari gohan / steamed rice with dried clams
Just like dried scallops, dried clams make an aromatic broth by simply soaking them in water. When the rehydrated clams and rehydration water are used to cook rice, you have a very tasty steamed rice. Dried clams have a mellower note compared to fresh, boiled or steamed clams, and it can be a bit overwhelming if you use too many, depending on other ingredients to pair. Below, julienned ginger is added for a refreshing taste to contrast the mellow aroma of clams.
1/2 of recipe:
290 calories; 6.7 g protein; 1.0 g fat; 59.0 g carbohydrate; 58.5 g net carbs; 112 mg sodium (with 50% reduced-sodium soy sauce); 5 mg cholesterol; 0.5 g fiber
1/3 of recipe:
194 calories; 4.4 g protein; 0.7 g fat; 39.4 g carbohydrate; 39.1 g net carbs; 75 mg sodium (with 50% reduced-sodium soy sauce); 4 mg cholesterol; 0.3 g fiber
<Ingredients>
1 180-cc cup rice
20 g kanso asari dried clams
Approx. 180-190 cc water (for rehydrating dried clams)
1 small knob ginger
1 tbsp sake
1 tsp soy sauce
Several sprigs mitsuba
<Directions>
1.
Soak dried clams in water for 30+ minutes. (If in hurry, soak in warm water.)
2.
Rinse rice, drain, and let sit for 30+ minutes.
3.
When about ready to cook, julienne ginger.
4.
To rice, add sake, soy sauce and clam rehydration water to 1-cup mark.
If not enough, add water.
Put rehydrated clams and ginger.
Mix well, and cook.
5.
When done, wait 10 minutes, and gently turn.
6.
When ready to serve, chop mitsuba.
Add some mitsuba to rice, and gently turn,
Serve in individual bowls, and top with remaining mitsuba.
(Sesame seeds are also sprinkled on top in photo.)
<Notes>
1/2 of recipe:
290 calories; 6.7 g protein; 1.0 g fat; 59.0 g carbohydrate; 58.5 g net carbs; 112 mg sodium (with 50% reduced-sodium soy sauce); 5 mg cholesterol; 0.5 g fiber
1/3 of recipe:
194 calories; 4.4 g protein; 0.7 g fat; 39.4 g carbohydrate; 39.1 g net carbs; 75 mg sodium (with 50% reduced-sodium soy sauce); 4 mg cholesterol; 0.3 g fiber
<Ingredients>
20 g kanso asari dried clams
Approx. 180-190 cc water (for rehydrating dried clams)
1 small knob ginger
1 tbsp sake
1 tsp soy sauce
Several sprigs mitsuba
<Directions>
1.
Soak dried clams in water for 30+ minutes. (If in hurry, soak in warm water.)
2.
Rinse rice, drain, and let sit for 30+ minutes.
3.
When about ready to cook, julienne ginger.
4.
To rice, add sake, soy sauce and clam rehydration water to 1-cup mark.
5.
When done, wait 10 minutes, and gently turn.
6.
When ready to serve, chop mitsuba.
(Sesame seeds are also sprinkled on top in photo.)
<Notes>
- If cooking in a pot, rehydrate dried clams in approx. 180 cc water, strain, and obtain 180 cc rehydration water (by adding more water as necessary). As a rule of thumb, 180 cc (150 g) rice requires approx. 200 cc liquid (water and liquid seasonings) to cook.
- Gobo burdock root or usuage thin deep-fried tofu is a nice addition if you want to add something extra. Gobo (sasagaki diagonally sliced) imparts a deeper taste, and usuage (thinly sliced or cut into small squares) adds a rich note. When both are added by themselves or in combination with other ingredients (carrot, takenoko bamboo shoots, warabi bracken, etc.), the rice becomes very delicious but the presence of dried clams is weakened.
- Dried clams can be found at Chinese grocery stores/sections in the US.
- Mitsuba adds a refined, refreshing taste and aroma. If not available, toasted sesame seeds alone would be a common choice.
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