Sake Clam "Saka Mushi" & Sea Bass Japanese Rice by Yuki's Kitchen

  • Serves: 4
  • Prep: 30 minutes
  • Cook: 15 minutes
  • Difficulty: Easy

Ingredients:

1kg of fresh palourde clams 

2 fillets of sea bass

200ml sake

200ml water

1tbsp of soy sauce for clams

two pinches of salt

450g japanese rice

10cm x 10 cm kombu (dried kelp) + 3 cups of water 1tsp salt

2tbs sake

2tbs soy sauce

2tbs mirin

1/2tsp salt

toppings

chopped chives

white toasted sesame seeds

An easy healthy wholesome recipe by Yuki's Kitchen who teaches Japanese Cooking Classes in her London kitchen and online. Filled with delicious flavours from the juicy clams and fresh fish, you can choose to serve the 'Saka Mushi' clams as a starter, mixed in with the rice or alongside the sea bass and rice. 

  1. Rinse the rice with tap water, until the water runs clear. Then cover with cold water. Leave it to soak for at least 30 minutes, two hours is best. This will make the rice soft and fluffy.
  2. Score the fish on each side. Sprinkle salt over the fish and leave it for 10 minutes.
  3. Pat dry the fish with some paper towel and put it under the grill for 3 minutes per side. At this stage you do not have cook the fish completely, just until it has an attractive seared colouring. Or you can use blow torch to achieve the same.
  4. Put the clams into a pot, with the 200ml of sake and 200ml of water.
  5. Bring this to a boil. When it starts boiling add 1tbsp of soy sauce and put the lid on, cooking for 1 minute further. Then remove the pot from the heat but keep the lid on and leave for another 1 minute. Don’t over cook the clams, but do check that each is opened and cooked. Leave any that didn’t open. Take out the clams from the stock and set to one side. You can then serve these as a starter on their own, or serve alongside the sea bass rice.
  6. Measuring the stock it should be around 400ml and you can add a little water to bring the volume up to 550ml. Add the dried kombu to the stock.
  7. To cook the rice and fish use a large pot around 3 litres in size. Drain the soaked rice and discard the soaking water.
  8. Place the rice into the pot and pour over the 550ml of clam stock with the kombu, salt, soy sauce and mirin. Stir, to make sure it is mixed evenly.
  9. Then place the grilled fish on top of the rice and stock mixture. Start cooking with a medium heat on the hob.
  10. As it starts to boil, put the lid on, reduce the heat and simmer over a low heat for a further 9 minutes. Then remove the pot from the heat, leaving it to stand for a further 5 minutes before serving.
  11. Present the dish to the table with the fish intact, as it looks great. Then flake the fish and fold it into the rice. Sprinkle over the chives and sesame seeds as a garnish at the table.

Recipe and photography by Yuki's Kitchen

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