Short-neck Clam Rice with Western Style あさりの洋風炊き込みごはん
Author: Naoko Yoshioka
Recipe type: Seafood, Shell Fish
Serves: 2
- 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.
There you have it. Hope you enjoy this, until next time let’s cook together. 次回は一緒に作りましょう~^^/~~ PS: If you enjoy my Daily recipe subscribe to my RSS Feed and I also have available my first e-Book, which is FREE to you for coming by and reading my Cooking Japanese Style. Thank you..
Recipe by Cooking Japanese Style at http://www.cookingjapanesestyle.com/2011/08/17/short-neck-clam-rice-with-western-style/
2.2.6