Japanese Sake Steamed Clams


Easy, fast and delicious recipe for Japanese clams steamed in Sake and Kombu stock.



  • 1 Kg Clam
  • 1000 ml  Water
  • 250 ml  Sake   ( Fine with Rice Wine or White Wine )
  • 2 tbsp  Soy Sauce
  • 3 tbsp  Mirin
  • 5 g  Katsuobushi
  • 5 g  Kombu
  • 1 tbsp  Diced Spring Onion


1. Fill a medium bowl with cold water and add 1 tsp of salt.  Add the clams and let stand for 1 hour. Drain the clams and rinse them well.


2.  Get some fresh water, brush the surface of clams with toothbrush, drain well.

3. Rinse kombu and soak until soft, sliced. In a deep saucepan, add katsuobushi, sliced kombu and 1000 ml water, bring to a boil, reduced heat and simmer for 20 minutes.


4. Diced spring onion.

5. Strain the katsuobushi and kombu stock in a sieve, pour the stock back into the saucepan, add in sake, soy sauce, mirin and bring to a boil. 


6. Add clams and spring onion and bring it to a boil. Skim off any scum from soup. Cover the saucepan tightly and cook until all the clams have opened and serve.


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