Instead of regular sake-steamed clams, lately I'm so into "Irizake"-steamed clams. Irizake is such a magical seasoning which used to be used instead of soy sauce during Edo Period in Japan, and I've been making Irizake and using it for various dishes for a while.
Since Irizake is essentially a concentrated and fortified sake with salt-pickled plums ("umeboshi") and dry bonito flakes ("katsuobushi"), the dish becomes especially rich and complex when cooked with it.
The process is still extremely simple. To make this, I used donabe steam-roaster, "Toshinsai".
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/IMG_7560.jpg)
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/IMG_7561.jpg)
Garlic and dry red chili pepper were sautéed in olive oil, and clams were added.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/IMG_7564.jpg)
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/IMG_7567.jpg)
Clams were covered with chopped rapini. Irizake was added, covered, and just cooked until the clam opened.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/IMG_7565.jpg)
A little amount of yuzu shichimi salt were added and stirred.
Irizake-steamed Clams and Rapini
Ingredients:
1 tablespoon olive oil
1 clove garlic, thinly-sliced
1 dry red chili pepper
16-18 oz (450 - 500 g) clams, scrubbed
5 oz (150 g) rapini, chopped
2 tablespoons irizake
a pinch of salt (or I use yuzu shichimi salt)
a couple of lemon wedges
Procedure:
- In "Tochinsai", sauté the garlic and chili pepper in olive oil over medium heat until aromatic (about 2 minutes).
- Add the clams. Cover the clams with the rapini. Add the irizake and cover with the lid.
- Let the ingredients steam until the clams open (about 3-4 minutes).
- Uncover and add a pinch of salt. Add more if necessary. Stir.
- Serve immediately. Squeeze some lemon if you like.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/IMG_7569.jpg)
What a delicious combination of all the flavors. Irizake really makes this simple dish special. I want to eat this every day.
Happy donabe life.