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Fish, East Asian

Japanese style clam rice

Japanese style clam rice is a bowl of rice topped with clams simmered in a miso and ginger sauce. It serves 4, takes 30 minutes, is rated easy, and costs about €4.50 per person. The trick is pulling the clams out the moment they open, so they stay tender.

A bowl of warm rice with clams simmered in miso sauce, a Tokyo classic that tastes like the harbor.

Japanese style clam rice
Total time
30 min
Difficulty
Easy
Cost per person
€4.50
Calories per person
430 kcalcalculated by Kiloach, your weight coach
Season
Spring, Fall, Winter

This dish plays on contrast, warm soft rice against clams that keep a slight briny bite. The miso sauce, sharpened with ginger and a touch of honey, coats every grain of rice without ever weighing it down. It smells like the sea without being complicated to make.

It's the kind of weeknight dinner you make when you want something different without spending hours in the kitchen. It works best for adults and curious teens, since clams and miso ask for a palate that's already a bit adventurous. Mon Chou likes to suggest it in spring or winter, when clams look their best at the fish counter.

The ingredients

4 people

Fish counter

  • Clams 1 kg

Fruits and vegetables

  • Onion 1
  • Fresh ginger 30 g
  • Scallions 3

Pantry

  • Miso paste 2 tbsp
  • Soy sauceoften in the pantry 2 tbsp
  • Dry white wineoften in the pantry 10 cl
  • Honeyoften in the pantry 1 tbsp
  • Riceoften in the pantry 300 g

Allergens Mollusks, Soy, Gluten

The step by step recipe

  1. Let the clams purge in salted water for 30 minutes. 30 min

    Do this step ahead of time, before you get home from work.

  2. Cook the rice in salted water, then drain it. 11 min

    Keep it warm under a kitchen towel.

  3. Sauté the sliced onion and ginger, add the clams and wine, cover. 5 min

    Shake the pot once halfway through cooking.

  4. As soon as the shells open, remove the clams with a slotted spoon.

    Discard any shells that stayed closed.

  5. Whisk the miso, soy sauce, and honey into the cooking liquid, let it reduce for three minutes. 3 min

    Strain the liquid through a fine sieve if any sand remains.

  6. Return the clams to the sauce, spoon it over the rice, and scatter with scallions.

    A squeeze of lemon brightens up the sauce.

Our tips to get it right

  • Pick clams that are tightly closed with no strong smell, that's how you know they're fresh.
  • Taste the sauce before spooning it over the rice, miso saltiness varies a lot from one brand to another.
  • Serve as soon as the clams go back into the sauce, they toughen up if they sit too long on low heat.

The variations

  • Swap the clams for mussels, the cooking time and sauce work exactly the same way.
  • For a vegetarian version, use rehydrated shiitake mushrooms instead of clams and keep their soaking liquid for the sauce.
  • To save time, cook the rice the day before and reheat it right before serving, only the clams need last minute cooking.

What to serve it with

  • Miso soup to start
  • Japanese pickled vegetables
  • Plain green tea

Storage

Keep leftovers in a sealed container in the fridge for 1 day at most, clams don't hold up well any longer than that. This dish doesn't freeze well since the clams turn rubbery. Reheat gently in a skillet over low heat, without letting the sauce boil.

Questions about this dish

Can you use frozen clams?

Yes, thaw them completely in the fridge before cooking. They'll release a bit more liquid than fresh clams, which is normal.

How do you know if a clam is still good after cooking?

A properly cooked clam should be open. Always discard any that stay closed, they're not safe to eat.

Can you make the sauce ahead of time?

You can mix the miso with the soy sauce and honey in advance, but the final sauce needs the clams' cooking liquid, so finish it just before serving.

What kind of miso works best for this recipe?

A white or yellow miso, milder and slightly sweet, suits this dish better than red miso, which would overpower the clams.

How long does it take to make a Japanese style clam rice?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Japanese style clam rice?

About 430 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Japanese style clam rice cost?

About €4.50 per serving, or €18.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks, soy, gluten. Always check the labels of the products you buy.

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