Japanese Sake Steamed Clams with Salted Lemon

Made with Compact Hot Plates

Note: "tsp" stands for teaspoon, and "tbsp" stands for tablespoon.

Perparation

1. Remove sand from clams.
2. Cut the turnip into 6 wedges.
3. Cut the cod into bite-sized pieces.
4. Cut the green onions into thick diagonal slices.
5. For the sauce, mix the ingredients.

Method

1. Place ★ on a Compact Hot Plate with Ceramic-coated Pot and leave for about 30 minutes to soften the konbu.
2. Heat ① on [HI], and just before it boils, turn it on [OFF] and remove the konbu.
3. Add clams, turnips, and cod to ② and heat with [MED]. When the clams open, remove the lid and skim the scum off. Just before eating, top with green onions and salted lemon, then turn to [LOW].
4. Add sauce to your liking.