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Hamaguri Shigure-ni

Costo $10, ahorrar $15

Fuente: Recommended by CookPal

  • 30 Min
  • 2 Porciones
  • $10

INGREDIENTES

  • Seafood

    • 🐚 500g clams (pre-purged)

  • Vegetables

    • 1 piece minced ginger

  • Liquids

    • 40ml sake

  • Seasonings

    • 2 tbsp mirin
    • 🍬 1 tbsp sugar
    • 🧂 3 tbsp soy sauce

PASOS

1

Mince the ginger into small pieces.

2

Place clams and sake in a pot, cover with a lid, and steam over medium heat. Once boiling, reduce to low heat and steam for 3 minutes until the clams open. Remove clams and cool slightly, then remove the meat from the shells. Strain the cooking liquid and set aside.

3

Add clams, ginger, seasoning ingredients (mirin, sugar, soy sauce), and the strained cooking liquid into the pot. Cook over medium heat until boiling, then reduce to low heat and simmer for 5 minutes.

NUTRIENTES

Por 1 porción

🔥

250

Calorías

  • 20g
    Proteína
  • 15g
    Carbohidratos
  • 5g
    Grasas

💡 Consejos

Serve over rice or use as a filling for onigiri.Leftovers can be stored in the fridge for up to 2 days.Adjust seasoning to taste if you prefer a sweeter or saltier flavor.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.