Crab & Clam Rice 海殼ご飯

Soak the clams in salt water 20-30min to get rid of potential sand.

Steam the clams in a bit of wine/sake or just water. We’re barely cooking them here, so immediately stop cooking as they open. Remove the clam meat and preserve the clam juice.

(Optional) I like to add more water to the removed shell and cook even further. The point’s to extract as much flavor from the clams as possible into the water. This water is going to be used for cooking the rice.

Steam the crab 15-20min. Remove all the meat from the shell and keep the head juice.

Cook the rice with clam juice and water. For my donobe, I use 360g washed rice to 360g liquid and cook for 17min medium heat and lid closed to steam 30min. Wash the rice really well and substitute in however much clam juice you have with water.

While the rice cooks, roast the crab head juice in its shell until pasty. Note that this gets very salty. If you want, eat very little or dilute it with mayonnaise.

If the crab or clam is not fully cooked and you want it cooked further, you can use the last minutes of the rice steaming process to cook them.