Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, spring special chirashizushi with manila clams and broccolini. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Spring Special Chirashizushi with Manila Clams and Broccolini is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Spring Special Chirashizushi with Manila Clams and Broccolini is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular 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 cook that.
The ingredients needed to make Spring Special Chirashizushi with Manila Clams and Broccolini:
- Get 700 grams White rice
- Get 300 grams Manila clams (de-gritted)
- Get 2 tbsp Sake
- Make ready 1/2 teaspoon, each Grated ginger, shio-koji
- Get 1 sheet, about 5 cm in length Kombu
- Get 70 grams Broccolini
- Prepare 1 tsp each Mentsuyu (2x concentrate), vinegar
- Make ready 1 tbsp Toasted sesame seeds
- Take 3 tbsp Sushi vinegar
- Make ready 2 Eggs
- Get 1 tsp Sugar
- Get 1 pinch 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 is going to wrap this up for this exceptional food spring special chirashizushi with manila clams and broccolini recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
