Sake-Steamed Asari (Asari no Sakamushi)

Asari no sakamushi I’m not sure what their English name is (maybe littleneck clams?), but we call them Asari in Japanese. This is what I had for supper tonight, and here’s the recipe, if anyone is interested. Sake-Steamed Asari Asari clams (amount…. See the photo. Sorry, I forgot to weigh them) 1 1/2 Tblsp sake a pinch salt a little minced scallion (a pinch minced ginger ---- optional) (a pinch minced garlic ---- optional) (a little soy sauce ----- optional) (a dash white pepper ---- optional) Wow… aggressive!? Soak Asari in salt water for several hours (I did overnight) to remove sand. Wash and put in frying pan set on medium heat. (Add minced ginger and garlic with a little water, if desired.) Cover with a lid. When some start opening (you can hear), add sake and salt (pepper and soy sauce, if desired). Cover again. When all Asari opened, sprinkle minced scallion and serve immediately. I squeeze lemon or sudachi over Asari just before eating. Many recipes on the net seem to use minced ginger & garlic and soy sauce, but I personally like the simpler seasoning when using fresh Asari and good Sake. I guess you can add sake right after you put Asari in frying pan, if you like it that way. I wait until some of them start opening just because my mom told me so, and don't know why it's necessary. (Maybe she doesn't, either.) :P If you like it in a Western style, use wine instead of sake and add some butter, then sprinkle minced parsley instead of scallion.