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Clam and Edamame Mixed Rice
Clam and Edamame Mixed Rice

Before you jump to Clam and Edamame Mixed Rice recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

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You can obtain results without eliminating foods from your diet or make huge changes immediately. If you want to commit to a wholesale change, that is okay but the main thing at first is to try to make sure that you are making more healthy eating choices. Sooner or later, you will likely discover that you will eat more and more healthy food as your taste buds get accustomed to the change. Like many other habits, change takes place over a period of time and as soon as a new way of eating becomes part of who you are, you won’t feel the need to revert to your old diet.

Therefore, it should be somewhat obvious that it’s not difficult to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to clam and edamame mixed rice recipe. You can have clam and edamame mixed rice using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to cook Clam and Edamame Mixed Rice:
  1. Use 700 grams White rice
  2. Use 300 grams Manila clams
  3. You need 3 tbsp ※Sake (for seasoning the clams)
  4. Take 1 tsp ※Sugar (for seasoning the clams)
  5. You need 1 1/2 tbsp ※Soy sauce (for seasoning the clams)
  6. Take 80 grams Frozen edamame (in pods)
  7. Provide 30 grams Ginger
  8. Use 1 Aburaage
  9. Use 1 tsp ○Sugar
  10. Provide 1 tsp ○Soy sauce
  11. Provide 4 Green onions (for garnish)
  12. Take 1 tsp Sesame oil (for finishing)
Steps to make Clam and Edamame Mixed Rice:
  1. Rinse the rice and drain in a sieve.
  2. Remove the sand from the clams and wash under running water, rubbing the shells together. Strain well through a sieve.
  3. Put the clams and ※ in a pot, cover with a lid, and heat over medium. Once they have opened, turn off the heat and remove the meat from the shells. Set the boiling liquid aside.
  4. Peel and finely chop the ginger. Put the aburaage through hot water to remove the surface oil, then cut into 1 cm pieces.
  5. Chop the green onions, defrost the edamame under running water, and remove the edamame from their pods.
  6. Put the rice and the ingredients marked ○ into the rice pot, then add the boiling liquid from Step 3 until the 2 cup water line. Add the ginger and mix well from the bottom up. Top with the aburaage, then start the rice cooker.
  7. Once the rice has cooked, add the clam meat, green onions and edamame from Step 5, and sesame oil. Mix it all up. Replace the lid and steam for an additional 5 minutes to finish.

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