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The recipe for Asari no Sakamushi is a classic from a Japanese izakaya and is served there as a starter. It’s super simple and straightforward – yet still a feast for the eyes! The Sake perfectly brings out the delicate flavours of the clams. Combined with ginger, chilli and spring onions , the recipe takes on a refreshing note.
Apart from the clams, which you can buy fresh or frozen, Sake is the most important ingredient in this recipe! Sake (also known as Nihonshu) is both an alcoholic drink and a Japanese cooking ingredient, made from rice and water. Although Sake is referred to as ‘rice wine’, it is not produced by fermentation but by brewing (as with beer). In the production of Sake, rice starch is converted into sugar, which is then converted into alcohol by yeast.
In Japan, Sake is therefore not only drunk but very often used as one of the basic ingredients in cooking. This rice wine (im Shop ansehen) works particularly well in marinades for meat and fish, as it tenderises the meat and reduces unpleasant odours. However, this Japanese Sake is also popular for soups (for example, in the recipe for vegetarian Shoyu Ramen), stocks, and both boiled and fried dishes!
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Dieser Sake ist ein beliebter, heller Reiswein nach japanischer Rezeptur. Er ist sowohl japanisches Nationalgetränk als auch wichtige Grundzutat in der japanischen Küche. Zum Beispiel…
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You can find even more delicious recipes with Sake and the best tips on how to prepare it properly here in our main article:
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And now I hope you have fun and enjoy making these delicious clams in spicy Sake!
Asari no Sakamushi
serves 2 | 40 minutes | 509 kcal
🖨️ Print PDF 📌 Save pinThis recipe is a classic from a Japanese izakaya, where it’s served as a starter: Asari no Sakamushi. It’s super simple and straightforward – yet still a feast for the eyes! The Sake perfectly brings out the delicate flavours of the clams. Combined with ginger, chilli and spring onions, the recipe takes on a refreshing twist.
Ingredients (2 portions)
1 kg clams (ready to cook, frozen or fresh)
200 ml Sake (im Shop ansehen)
20 g ginger (fresh)
1 chilli (dried; adjust to taste)
1 spring onion
1 tsp salt
Method (40 minutes)
Step 1
Prepare the ingredients for the clams steamed in spicy Sake.
Step 2
First, wash the clams under running water, place them in a bowl and fill with clean water. Add the salt , stir gently for a moment and set aside for 20 to 30 minutes. This intensifies the flavour of the clams and washes away any remaining dirt.
Step 3
In the meantime, prepare the spices. To do this, peel the ginger and cut it into fine strips.
Step 4
Wash the spring onion under running water, drain and cut into fine rings (ideally, split it in half lengthways with a large knife, fold the halves together and cut into fine rings from the green part downwards, removing the root end).
Step 5
Cut the dried chilli into fine rings as well. Set the ginger, spring onion rings and chilli aside until needed.
Step 6
Once the steaming time is up, drain the clams through a sieve.
Step 7
Heat a medium-sized frying pan over a medium heat and add the Sake, the prepared ginger sticks and the chilli . Bring to the boil, stirring continuously.
Step 8
Once the seasoned stock has come to the boil, reduce the heat to low and add the drained mussels. Cover and steam for 5 minutes.
Step 9
Once the cooking time is up, turn off the heat and remove the lid. Now add the spring onion rings to the mussels and give them a quick stir.
Step 10
Divide the steamed clams between two bowls and pour over the cooking liquid from the pan. This goes very well with some toasted white bread, which is perfect for mopping up the aromatic cooking liquid. Done – Itadakimasu!
This recipe is a wonderful addition to a Japanese meal! Here’s a small selection of our best side dishes that go well with it:
