Hello, another hot evening here. Hubby made a great dinner tonight, I think I will post that dinner next week for you guys. Summer vacation has just ended for the hubby and kids. (Finally, lol) Today’s recipe is called A Short-Neck Clam Rice with Western Style or あさりの洋風炊き込みごはん in Japanese. My family just love this dish and I’m glad that the hubby bought some Short-Neck Clams home the other day. This is very delicious dish and easy to make. Enjoy and we will see you tomorrow.
- 2 cups rice
- 20 short-neck clam
- ¼ onion
- 5㎝ carrot
- 10㎝ celery
- 1 cube soup stock
- salt and pepper
- 1 cup tomato juice
- 1 cup water
- 1 tbsp butter
- parsley
- Removing sand of short-neck clam. Wash the rice and drain with sieve. Cut the onion, carrot and celery into finely chop.
- Put the washed rice, tomato juice and water into a rice cooker, add the soup stock, salt and pepper.
- Add the short-neck clam, onion, carrot, and celery and turn on of rice cooker.
- When the cooked rice, add the minced parsley and butter and mix.
Hello Naoko san.
Thank you for sharing your Japanese cooking. I love Japanese food and thru your blog, I hope I can cook Japanese food soon.
Downloaded your e-book … thanks for sharing it.
Have a nice day.