Japanese Steamed Clams and Bok Choy
Japanese Steamed Clams and Bok Choy
A steamer dish that brings warmth to the table and gently ushers in the autumn season.
By steaming seasonal ingredients such as clams, salmon, maitake mushrooms, and bok choy, the bamboo steamer locks in their natural flavors while making preparation effortless.
It’s a nourishing dish that lets you savor the blessings of both sea and land, with gentle nutrients that slowly permeate the body.
Items used | KAMA-ASA × HEGE Japanese Style Steame ＋φ176 Open Fire Rim Bowl
material
- Wakame seaweed 70g
- Salmon 1 fillet
- Maitake mushrooms 80g
- Bok choy 5 leaves
- Shiso leaves 2leaves
- Clams 100g
- Water 250ml
<Sauce>
- Miso 1 teaspoon
- Sugar 1 teaspoon
- Soy Milk 1 tablespoon
- Sesame oil 2 teaspoons
- White ground sesame seeds 1 tablespoon
- White roasted sesame seeds 1 teaspoon
- A few walnuts
How to make it
- Sauce: Mix all the ingredients together and top with crushed walnuts.
- Rub salted rice malt evenly over the salmon.
- In the steamer, layer wakame, salmon, and maitake in that order, then add roughly chopped bok choy, thinly sliced shiso, and clams on top.
- Place the steamer over a φ176 direct-heat rim bowl filled with boiling water, cover with a lid, and steam over medium heat for 20 minutes. Done!
POINT
- With each added layer of ingredients, the dish soaks up the rich flavors of seafood while letting you enjoy all the nutrients in full—delicious down to the very last bite.
- A deep, savory miso sauce enhances the bounty of autumn to perfection.
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By pairing a high-heat-conductive aluminum bowl with a mini Japanese steamer, even small side dishes can be prepared in no time. A dependable cooking tool that brings the taste of the season effortlessly to your table, even on busy days.
