March Weekend Dish: Clam Chawanmushi (steamed egg custard)

Although we are entering the season where we can feel spring in the air, Nagaoka is still experiencing chilly days.

Now, the NST Smile Stadium that aired last Saturday, the 11th...
Did you get a chance to watch the "Weekend Dish" segment?

This time, we introduced "Clam Chawanmushi" from Harashin Nishishibata store!

<Materials for 2 people>

Clams: 180g
Egg: 1 piece
Rokudan-jikomi Yoshinogawa: 2 tablespoons
Salt: a pinch
Mitsuba (Japanese parsley): a small amount

<Sauce>

Soy sauce: a little
Honey: a little

<How to make>

1. Put the clams, Rokudan-jikomi Yoshinogawa sake, and 150cc of water into a pot and cover it.
Steam the clams. Once the clams open, strain the broth and let it cool. Mix the clam meat with the sauce.

2. Put the eggs in a bowl and beat them, then mix in the broth from step 1 and the salt.
Strain the mixture through a sieve into a container and cover with aluminum foil.

3. Add water to a frying pan (to half the height of the container from step 2) and bring to a boil.
Arrange the ingredients from step 2, cover, and steam over low heat for 7 minutes. Turn off the heat and let it steam for another 15 minutes.

4. Place the clam meat from step 1 and the mitsuba (Japanese parsley) on top of step 3.

The sake we used this time is "Rokudan-jikomi Yoshinogawa," a slightly sweet spring sake!

The key to this dish is the clam extract, which is the key to its flavor.
The rich and flavorful six-stage brewing process envelops you in a mellow taste.

For detailed recipes, seeHarashin flyer、or,

NSTThe "Weekend Dish" segment of Smile StadiumCheck it out!

Then, on the 11th and 12th, the "Niigata Sake Festival 2017" was held.

Yoshinogawa set up a booth with spring-themed decorations to coincide with the six-stage brewing process, and many people visited the Yoshinogawa booth.

Thank you very much! We look forward to seeing you again next year!