Isojiman

Isojiman is a traditional Japanese dish where clams are steamed in sake, enhancing their natural sweetness with the subtle flavor of the rice wine.

Ingredients - Serves 2

Rinse the clams under cold water to remove any sand or grit.
In a large pot, bring the sake to a boil.
Add the clams to the pot and cover with a lid. Let them steam for about 5-7 minutes, or until they open.
Discard any clams that do not open.
Stir in the soy sauce and green onions.
Serve the clams hot, with the broth on the side for dipping.