Japanese Style Clam Risotto

Wonderfully warm on a cold winter's day.

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)
Serves 2 Cook: 35 min

Ingredients

Risotto rice 150g
Sesame oil 2 tbsp
Spring onions 4
Ginger 10g
Frozen clams 500g
Sake or white wine 50ml
Light soy sauce 1 tbsp
Dashi stock 750ml
Sesame seeds a little
Chilli powder a little

Method

1
Put the dashi stock in a pan and bring to the boil. Add the soy sauce, frozen clams and the fine strips of ginger.
2
Finely chop the spring onions and keep some aside for the garnish. Put the rest in a frying pan with the sesame oil and add the unwashed rice. Fry for 2-3 minutes before adding the sake.
3
Add the dashi stock from Step 1 a ladle at a time and allow the rice to absorb the liquid.
4
Keep repeating until the soup is used up, it takes around 20 minutes.
5
Turn the heat off when the rice is al dente. Season with salt and put the lid on to steam cook on residual heat for 10 minutes. Transfer to a serving dish and sprinkle with the spring onions, sesame seeds and chilli powder.

Tips & Note

●I used Big & Juicy Delicious White Clams (Frozen) from Ocado or Waitrose. You can use these for spaghetti vongole, so they're quite handy.

Japanese Style Clam Risotto

Wonderfully warm on a cold winter's day.

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)

Serves 2

Cook: 35 min

Ingredients

Risotto rice 150g
Sesame oil 2 tbsp
Spring onions 4
Ginger 10g
Frozen clams 500g
Sake or white wine 50ml
Light soy sauce 1 tbsp
Dashi stock 750ml
Sesame seeds a little
Chilli powder a little

Japanese Style Clam Risotto

Recipe ID :2345 Posted on 27 JAN 2017

Serves 2

Cook 35min
views 721
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Wonderfully warm on a cold winter's day.

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Ingredients

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150g
2 tbsp
4
10g
500g
50ml
1 tbsp
750ml
a little
a little

Method

Cook
35min
1
Put the dashi stock in a pan and bring to the boil. Add the soy sauce, frozen clams and the fine strips of ginger.
2
Finely chop the spring onions and keep some aside for the garnish. Put the rest in a frying pan with the sesame oil and add the unwashed rice. Fry for 2-3 minutes before adding the sake.
3
Add the dashi stock from Step 1 a ladle at a time and allow the rice to absorb the liquid.
4
Keep repeating until the soup is used up, it takes around 20 minutes.
5
Turn the heat off when the rice is al dente. Season with salt and put the lid on to steam cook on residual heat for 10 minutes. Transfer to a serving dish and sprinkle with the spring onions, sesame seeds and chilli powder.

Tips & Note

●I used Big & Juicy Delicious White Clams (Frozen) from Ocado or Waitrose. You can use these for spaghetti vongole, so they're quite handy.

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