Garlic Clam Rice 蒜蛤ご飯

Clean clams by leaving in salted water for 30min.

Steam clams. Reserve clam juice and set clam meat aside.

Prepare cooking water. Ratio depends on your rice, but I’m doing almost 1:1 washed rice to total liquid (610g washed rice to 600g total liquid). Substitute water with clam juice, butter, and soy sauce.

Cook the rice in a donobe, 17min (from cold, medium low heat). Turn off heat, let it steam another 30min. DO NOT open your donobe/vessel. The idea’s to use the remaining steam to cook the rest of the way. Time may vary depending on your cooking vessel.

Fry garlic lightly in sesame oil.