Recipe: Asari Butter
Originating from Japan, the Asari Butter (Sake Steamed Clams) is a delectable dish and as the name suggests, is made out of Manila (Asari) clams, butter, mirin (sweet wine seasoning) and Japanese sake.
The mouth-watering dish has a flavourful taste and is the perfect option as comfort food. In the cold autumn and winter, the warm dish will provide heat and comfort to combat the cold weather. The dish is quick to make (around 10 minutes), and requires little ingredients and cooking skills to make. The Asari Butter is best served hot with Japanese rice, miso soup and with green tea.
Curious to taste the Asari Butter? Check out the recipe below!
Ingredients (4 servings):
- 1 ¼ pound of clams (with shell)
- 4 tsp of sake (Japanese rice wine)
- 4 tsp of mirin (sweet wine seasoning)
- 2 tsp of rice vinegar
- 3 tbsp of butter
- 1 tsp of soy sauce
- 1 green onion, chopped
Directions:
- Prepare the clams by properly rinsing and scrubbing them. For a better dining experience, ensure that you properly de-grit the clams by removing the sand and grit that may be found in the clams. Then, leave the clams to soak in a large bowl filled with cold water for about 5 minutes. After 5 minutes, take the bowl with the clams and drain the water in the sink.
- Turn the dial-up to high heat and then place the saucepan or wok above the heat. Start by adding the sake, mirin and rice vinegar and leave it to cook.
- Add the washed clams into the saucepan or wok filled with ingredients and the cover with lid. Allow the clams to cook for about 3-4 minutes and watch the clams open up.
- Once it has been cooked, remove all of the clams that did not open and discard them. Using a paper towel or a spoon, remove the scum that may be found on the surface of the clams. Add the butter, soy sauce and green onion into the wok and then stir well. Allow the butter to melt on the clams and ensure that the ingredients are mixed together.
- Once it has been cooked, place the clams on a serving plate to be served and then sprinkle some soy sauce on top of the clams. The delectable dish is best served with miso soup, Japanese rice and green tea.