What is Asari no Sakamushi?
Asari no Sakamushi (アサリの酒蒸し) is a simple Japanese dish of clams steamed with sake. It’s a delicious, easy-to-make meal/side dish that’s like a Japanese version of Italian “spaghetti alle vongole”, but without the pasta!
In Japan, Manila clams (also known as shortneck clams or Japanese littleneck clams) are typically used, but you can also make it with other similar clams, so try making it with the ones you can find locally!
How I Developed This Recipe
Asari no Sakamushi is so simple that it’s hard to think of ways to make it your own.
In this recipe, I used the basic steaming method, but I added a touch of flair with butter and soy sauce—a classic golden combination in Japan!
It’s really easy to make and tastes delicious, please give it a try!
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Asari no Sakamushi at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. I will also include more in-depth tips and tricks than the recipe card.
Start by preparing placing the clams in a colander in the sink and wash with running water. Then, prepare a bowl of salted water. Just mix salt into the water until it’s well dissolved, then add the rinsed clams.
Letting the clams sit in this saltwater for an hour is really important because it helps them purge the sand they’ve accumulated, making them clean and ready for cooking.
When clams are buried in the sand, they take in oxygen and food by inhaling and exhaling water into their shells. This process also causes them to take in and expel sand.
To remove the sand, it is common to create a seawater-like environment and use the clam’s respiration to expel the sand. By sucking in saltwater without sand, the clams are able to expel the sand from their shells. Isn’t that cool?
After an hour, take the clams out and give them another quick rinse under running water. This step makes sure that any remaining sand and debris are removed.
Once rinsed, transfer the cleaned clams to a large pot or pan and pour in the sake.
Place the pot over medium heat until the mixture starts to simmer. Once it begins to simmer, reduce the heat to maintain a gentle simmer. Cover the pot and let the clams steam for about 5 minutes or until the clams have all opened.
It’s important to discard any clams that have broken shells or haven’t opened after this time as they might not be good to eat.
Once the clams have opened, it’s time to add the butter and light soy sauce to the pot. Just gently shake the pan to mix the butter and soy sauce with the clam juices, and you’ll have a flavorful sauce in no time!
This combination of butter and soy sauce brings a rich, savory taste that perfectly complements the natural flavor of the clams.
Now, it’s time to divide the clams evenly between plates. Make sure each serving gets a good amount of the delicious sauce!
And don’t forget to garnish each serving with chopped green onions!
I hope you enjoy this Asari no Sakamushi recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Japanese Seafood Recipes
Japanese Sake Steamed Clams (with Butter & Soy Sauce)
Ingredients
- 450 g clams Manila or similar
- 500 ml water
- 2 tsp salt
- 3 tbsp sake
- ½ tbsp unsalted butter
- 1 tsp light soy sauce
- finely chopped green onions optional garnish
Instructions
- Start by placing 450 g clams in a colander and rinse with running water. Prepare a bowl and add 500 ml water and 2 tsp salt. Mix well and then add the clams. Leave to soak for 1 hour to purge them of sand.
- Drain the water and rinse the clams once more to remove any leftover sand or debris. Transfer to a large pot and add 3 tbsp sake.
- Heat on medium and once the sake starts to bubble, reduce the heat to simmer and cover with a lid. Steam with the lid on for 5 minutes or until all of the clams have opened.
- Remove the lid and add ½ tbsp unsalted butter and 1 tsp light soy sauce. Gently shake the pan to mix the butter and soy sauce until melted.
- Serve up, drizzle with the sauce leftover in the pan and sprinkle with finely chopped green onions. Enjoy!
Leave a rating and a comment