Japanese Mixed Rice with Clams

Step 1

How to remove sand from clams before cooking:First, wash clams with tap water and drain. In a shallow container, spread clams and add 4 cups water and 3 Tbsp salt. Let it sit in a refrigerator for about 24 hours.

Step 2

Wash rice, drain, and let sit for 10 minutes.

Step 3

Mix Soup Stock ingredients.

Step 4

In a pot, combine rice and soup stock. Add whole shiitake and eryngii mushrooms on top.

Step 5

Bring to boil over high heat without lid, stirring occasionally.

Step 6

Once boiled, reduce the heat to low and cook 10 more minutes with the lid on.

Step 7

Add the clams and cook on low heat for about 1 minute. Turn off the heat and let it simmer for an additional 10 minutes, or until clams' shells open up.

Step 8

Mix well and add mitsuba to taste.