Bill Granger recipe: Clam and brown rice miso
Sunday 29 June 2014
You often get a few clams at the bottom of your miso soup in Japan. They give a beautiful salty seafood quality to your soup. With a bit of brown rice and maybe some steamed spinach on the side, I'd happily have this clean, light broth as a weekday meal.
30g of butter
½ tsp chilli flakes
2cm ginger, cut into thin strips
3 tbsp mirin
300g cooked brown rice
100g mangetout, shredded
3 spring onions, shredded
2 tbsp white miso paste
Melt the butter in a wide-based, shallow pan over a moderate heat. Add the chilli and ginger and fry until fragrant. Tip in the clams and pour in the mirin. Cover and steam over a high heat for 3 to 4 minutes, or until the clams have opened. Discard any that remain closed.
Divide the rice between 4 bowls. Top with the clams and cooking juices, mangetout and spring onion. Stir the miso paste into a jug with 800ml of boiling water from the kettle. Pour into the soup bowls and serve.
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