Sake-Steamed Clams with Pork Belly
ID: a5b6d209...
An upgraded version of the classic izakaya signature 'Sake-Steamed Clams'! Paired with sweet cabbage and tender slices of pork belly, this dish uses a staggered steaming method in a rice cooker to infuse the natural umami essence of the clams into the vegetables and meat. The broth is savory and satisfying.
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🍳 Cooking Flow
Place torn cabbage at the bottom of the plate. Marinate pork belly slices with salt, pepper, and rice wine, then coat with potato starch and spread over the cabbage. → Place in a preheated rice cooker and steam for 5 minutes. → Open the lid, arrange the clams on top of the meat, sprinkle with minced ginger, and drizzle with rice wine and red yeast rice wine (Hong Lu Jiu). → Cover and steam for another 10 minutes until the clams are fully opened, then garnish with chopped scallions before serving.
Cooking Steps
Brief Cooking Order
Place torn cabbage at the bottom of the plate. Marinate pork belly slices with salt, pepper, and rice wine, then coat with potato starch and spread over the cabbage. → Place in a preheated rice cooker and steam for 5 minutes. → Open the lid, arrange the clams on top of the meat, sprinkle with minced ginger, and drizzle with rice wine and red yeast rice wine (Hong Lu Jiu). → Cover and steam for another 10 minutes until the clams are fully opened, then garnish with chopped scallions before serving.
Introduction
An upgraded version of the classic izakaya signature 'Sake-Steamed Clams'! Paired with sweet cabbage and tender slices of pork belly, this dish uses a staggered steaming method in a rice cooker to infuse the natural umami essence of the clams into the vegetables and meat. The broth is savory and satisfying.
Step 1
After the store-bought clams have purged their sand, wash them thoroughly with fresh water and set aside.
Step 2
Remove the core from the cabbage and tear it by hand into bite-sized pieces, then spread them evenly at the bottom of the plate.
Step 3
Marinate the pork belly: place the meat in a bowl, add salt and white pepper, mix well and gently slap the meat until slightly sticky. Add 1 tsp of rice wine until absorbed, then add potato starch and mix to seal in the moisture.
Step 4
Lay the marinated pork belly slices flat on top of the cabbage.
Step 5
Preheat the rice cooker (ensure enough water is in the outer pot), place the dish inside, and steam for the first time for 5 minutes.
Ingredients List
Important Notes
⚠️ Ensure the clams have purged their sand beforehand and are washed thoroughly so grit doesn't ruin the soup.
💡 When marinating the pork belly, adding potato starch (or cornstarch) helps lock in the juices, making the steamed meat more tender and smooth.
💡 The 'staggered steaming method' is the key to success. Steaming the cabbage and meat first ensures they are cooked through and tender, while adding the clams later prevents them from overcooking and becoming rubbery.
💡 If red yeast rice wine (Hong Lu Jiu) is unavailable, you can substitute it with additional rice wine.
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