How to Cook Appetizing Spring Special Chirashizushi with Manila Clams and Broccolini

How to Cook Appetizing Spring Special Chirashizushi with Manila Clams and Broccolini Delicious, fresh and tasty.

Spring Special Chirashizushi with Manila Clams and Broccolini. Great recipe for Spring Special Chirashizushi with Manila Clams and Broccolini. This recipe is for my daughter, who absolutely loves manila clams. While using the regular commercial sushi vinegar, I decided to add a bit of spring to my chirashizushi by scattering manila clams on top.

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You can have Spring Special Chirashizushi with Manila Clams and Broccolini using 12 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Spring Special Chirashizushi with Manila Clams and Broccolini

1. Prepare 700 grams of White rice.

2. Prepare 300 grams of Manila clams (de-gritted).

3. You need 2 tbsp of Sake.

4. It’s 1/2 of teaspoon, each Grated ginger, shio-koji.

5. Prepare 1 of sheet, about 5 cm in length Kombu.

6. Prepare 70 grams of Broccolini.

7. Prepare 1 tsp of each Mentsuyu (2x concentrate), vinegar.

8. Prepare 1 tbsp of Toasted sesame seeds.

9. Prepare 3 tbsp of Sushi vinegar.

10. It’s 2 of Eggs.

11. Prepare 1 tsp of Sugar.

12. You need 1 pinch of Salt.

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Spring Special Chirashizushi with Manila Clams and Broccolini step by step

1. Wash the rice grains and strain with a sieve..

2. 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..

3. Separate the cooking liquid from the clams and the clams..

4. 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..

5. 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..

6. 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..

7. Remove the konbu seaweed from the cooked rice, then add in the sushi vinegar and the sesame and mix together..

8. Scatter on the sliced egg crepe from Step 6, the manila clams from Step 5, as well as the broccolini. Then youre all done..

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