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味噌米酒蒸蛤蜊

味噌米酒蒸蛤蜊

  • Recipe parson20160119 26781 hqf99x 2人份
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如果说要选出一道丰盛、美味并且制作简单的海鲜料理的话,那么很难有谁能打败蒸蛤蜊。这份食谱使用鲜味浓郁的赤味噌和香醇的米酒来料理这道肉厚多汁的海味。这是一道非常适合作为开胃菜或派对食物的料理。

食谱来自 了不起的英国大厨

材料

500g clams, fresh
4 garlic cloves
1 piece fresh ginger, thumb-sized
1 tbsp red miso
1 tbsp brown sugar
2 tbsp rice wine, preferably shaoxing
4 tbsp water
1 tbsp groundnut oil

to finish:
1 handful coriander, roughly chopped

做法

  1. Rinse the clams well in cold water. Throw away any with cracked shells or shells that don’t close when tapped sharply. Place the rest in a large basin of cold water and leave to stand for 30 minutes. The clams will spit out any sand that might be present inside the shells.
  2. Meanwhile, peel and finely chop the garlic and ginger. In a small bowl, stir together the miso, sugar, rice wine and water and set aside.
  3. When ready to cook, heat the groundnut oil in a large heavy-based saucepan or wok. Over a medium heat, fry the garlic and ginger until fragrant.
  4. Turn the heat up to medium high, add the clams and pour in the miso mixture. Cover with a tight lid and allow the clams to steam for 3–5 minutes, or until they have opened. Discard any that don’t open.
  5. Dish out onto a large serving platter and sprinkle with coriander to finish. Serve immediately, with the miso clam broth spooned over steamed rice.

Ingredients20160119 26781 1qjvetq

材料购买

全部添加

Hikari Dashi 鱼汤味噌, 375 g 库存有限 仅剩5 件