Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, spring special chirashizushi with manila clams and broccolini. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Spring Special Chirashizushi with Manila Clams and Broccolini is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Spring Special Chirashizushi with Manila Clams and Broccolini is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook spring special chirashizushi with manila clams and broccolini using 12 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Spring Special Chirashizushi with Manila Clams and Broccolini:
- Take 700 grams White rice
- Get 300 grams Manila clams (de-gritted)
- Make ready 2 tbsp Sake
- Take 1/2 teaspoon, each Grated ginger, shio-koji
- Take 1 sheet, about 5 cm in length Kombu
- Make ready 70 grams Broccolini
- Get 1 tsp each Mentsuyu (2x concentrate), vinegar
- Take 1 tbsp Toasted sesame seeds
- Take 3 tbsp Sushi vinegar
- Prepare 2 Eggs
- Get 1 tsp Sugar
- Take 1 pinch Salt
Instructions to make Spring Special Chirashizushi with Manila Clams and Broccolini:
- Wash the rice grains and strain with a sieve.
- In a heat-proof bowl, combine sake, grated ginger, shio-koji, and the manila clams. Wrap with cling wrap and microwave at 600 W for 3-4 minutes.
- Separate the cooking liquid from the clams and the clams.
- Take the washed rice from Step 1 and place in your rice cooker. Pour in the cooking liquid from Step 3. Add enough water until it reaches the right level for 2 rice cooker cups when preparing sushi rice (this should be a bit less than usual). Toss a sheet of konbu seaweed on top, and set to cook.
- Shuck the clams while your rice is cooking. Blanch the broccolini (blanch in salted water, then let cool in cold water). Squeeze out excess water from the broccolini and combine with the mentsuyu and vinegar.
- Mix salt and sugar into a whisked egg and cook a thin omelette crepe on a greased pan (preferably a rectangular tamagoyaki pan). Cut into fine strips. You could also scramble the egg mixture into fine crumbles.
- Remove the konbu seaweed from the cooked rice, then add in the sushi vinegar and the sesame and mix together.
- Scatter on the sliced egg crepe from Step 6, the manila clams from Step 5, as well as the broccolini. Then you're all done.
So that’s going to wrap it up with this special food spring special chirashizushi with manila clams and broccolini recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
