Steamed Shellfish with Sake Kasu

Steamed Shellfish with Sake Kasu

Steamed clams with sake kasu

• Kyoto Fusajiro Sake kasu paste....40g

(Use the same amount if using powder)

• Shellfish(clam or mussel): 500–600g

• Sake......150ml

• Garlic......1 clove

• Olive oil......1 tablespoon

• Salt.....1 teaspoon

• Butter......10g

• Parsley to taste

① Dissolve the sake kasu paste in 50 ml of sake.

② Wash the shellfish shells thoroughly.

③ Sauté the minced garlic in olive oil until fragrant, then add the shellfish and 100 ml of sake. Cover and steam over medium heat.

④ Once the shellfish have opened, pour the mixture from step ① over them and simmer for 1–2 minutes.

⑤ Season with salt and butter to taste, and it’s ready to serve.

It’s also delicious if you increase the salt, add heavy cream, and serve it over pasta.