This is something I recreated from a recipe on a magazine I flipped through awhile ago. The combination of these two main ingredients - minced pork and fresh clams, was just superb. I did not use much seasoning, the fresh taste was a gift from the nature.
I have been light cooking lately, easy to cook, to eat and to clean recently. Except this one. I spent half-an-hour or more just to get them ready to steam. Having said that, for sure I will make it again as it was so tasty and juicy.
Ingredients (3-4 servings):
- 12 large clam
- 1 tbsp sake
- 1 tbsp water
- 150 g minced pork
- 1 medium size eringi mushroom, chopped
- 1/4 carrot, chopped
- 1/4 tsp sugar
- 1/4 tsp sesame oil
- 1/2 tbsp katakuriko/corn starch **
- Put sake and water in a small pot, bring to a boil then add in clam. Put the lid on and cook until all clams opened. Set aside to cool down slightly.
- Transfer clams to a plate, reserve the liquid/soup.
- Remove flesh from each clam and set aside for later use. Keep the shells intact, rub inner part of shells with katakuriko. Set aside.
- In a separate bowl, combine all other ingredients EXCEPT salt and pepper. Mix with chopsticks/spatula/hand in same direction until the side of bowl became sticky. Then, add in liquid reserved from steaming the clam. Beware of sand/dirt at the bottom of the pot of liquid.
- Add salt and pepper to taste, again mix in same direction till well blended. Set aside for 15 minutes or so.
- Divide mince mixture into 12 equal portions, press a steamed clam (flesh) into each portion then stuff it into shells.
- Put stuffed clams in a plate, steam in a preheated steamer on low-medium for about 15 minutes.
- Garnish and serve warm.
- Steamed on low-medium heat, meatballs will be juicy and tender.
- Add in pepper helps in removing any fishiness taste, some grated ginger maybe added if desired.