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Grilled clams, shabu-shabu, fried rice bowl | Kimagure Cook's recipe transcription

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Kimagure Cook

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Ingredients

clam : About 30
milk : 1/3 cup
egg : 1 piece
Cake flour : Appropriate amount
Melted butter (for grasshopper liquid) : a little
Salt and pepper : Appropriate amount
Bread crumbs : Appropriate amount
Fried oil : Appropriate amount
It's kelp : Appropriate amount
Mizuna : 1 bag
Green onions : One
Shiitake mushroom : 2-3 pieces
Ponzu sauce : Appropriate amount
salt : Appropriate amount
Butter (for grilling) : a little

Time required

60minutes

Procedure

1) Take the dashi stock 02:09
Take the kelp soup stock in a clay pot and take out the kelp and put it down.
2) Peeling makes clams 02:45
Put a knife in the shorter side of the shell, bend the blade and remove the scallop. Slide and remove the scallop on the other side to open the shell. If you remove the part with the scallop on the other side, the peeling will be a clam.
3) Make a fried rice bowl 04:45
Put milk, eggs, cake flour and melted butter in a bowl and mix well to make a grasshopper solution. Sprinkle salt and pepper on the clams. Put the bread crumbs in another bowl and batter the clams with grasshopper liquid and bread crumbs. Heat the oil and fry the clams. Chop the cabbage, put it on the rice, put the clams on it, sprinkle the pork cutlet sauce on it, and the clam bowl is ready.
4) Make shabu-shabu 07:13
Put clams in kelp soup stock, add mizuna, green onions, and shiitake mushrooms, cover and let it boil. When the clam's mouth is open, add ponzu sauce and the shabu-shabu is ready.
5) Make roasted clams 09:48
Put some salt on the edge of the clam, put it on the net, and light it. When the mouth is open, sprinkle with soy sauce and butter, and the grill is ready.

Point

There are natural products and farmed products in clams.
There is a theory that the name of the clam is that it is a chestnut-like shellfish that can be caught in the sea.
Clams have the umami of a component called succinic acid.
The moment the shellfish opens is the most delicious, so it's best to cook it just before eating.
For those who are not accustomed to peeling clams, once soaked in hot water at about 60 ° C, the mouth becomes a little open, so it is easy to peel.
Be careful not to fry too much as it will be ignited by preheating.
Mayonnaise goes well with the fried rice bowl.