Japanese Steamed Clams
Japanese Steamed Clams – steamed Manila (Asari) clams with butter, Japanese sake and mirin. Briny, delicious and takes only 10 minutes.
Orginally published on September 13, 2008. Updated with new photos.
If you love Japanese restaurants, especially Japanese izakaya (casual restaurants serving yakitori, grilled foods and sake), I am sure you know this classic Japanese steamed clams dish. It’s called sari no sakamushi, a personal favorite that I never miss out whenever I dine at izakaya.
I first experienced Japanese izakaya dining when I visited Tokyo. During the trip, I had numerous meals at an izakaya in a small alley right next to my hotel. Sitting on a tatami mat and dined from a low table in a traditional Japanese setting, my host introduced me to yakitori, steamed clams, chicken karaage, yakisoba, agedashi tofu and various mouthwatering Japanese small-plates. I was instantly hooked.
This Japanese steamed clams recipe is very easy and takes practically 10 minutes. It calls for only four (4) main ingredients: manila clams, Japanese cooking sake and mirin (sweet wine seasoning) and butter. The end result is tantalizing, and it’s especially comforting and satisfying in the colder Fall/Winter nights. Enjoy!
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