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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