Frying and braising in a pan is simple and easy and this recipe of brightly colored vegetables and flavorful clams takes advantage of this. Why not enjoy this delicacy, low in calories and abundant in dietary fiber? It aids weight loss and helps prevent many kinds of diseases.
The “Asari” (Short-Necked Clam): An Abundance of Nutrients
Asari clams are one of the most readily available shellfish in Japanese supermarkets. It is used for various dishes and is a common ingredient in miso soup. You can also find asari in stir-fried food and tsukudani (meat or seaweed simmered in soy sauce).
It has many vital nutrients such as calcium, which aids in bone health; iron helps red blood cells carry oxygen throughout the body; and zinc, which promotes cell growth. It has a significant volume of vitamin B12 per 100g, the highest among shellfish. It is said that vitamin B12 is an essential nutrient for making red blood cells and effectively preventing anemia.
The Umami Delivers Exceptional Flavor, Matching its Light Taste
Asari also contains salt; it’s recommended to taste an asari dish before adding extra salt and pepper.
It’s surprisingly delicious even with its light taste, harmoniously blending with the aromatic scent of maitake mushrooms, the umami of tomatoes, and the sweetness of broccoli to make it flavorful and exciting.
The recipe will help you enjoy the saltiness of asari along with the natural flavors of the vegetables.
Arrange the dish on a large plate to make a gorgeous display and the highlight of any dining table.
- 2.1 oz Frozen asari clams (peeled)
- 3.5 oz Broccoli
- 1.8 oz Shimeji mushrooms
- 8 Cherry tomato
- 1 tbsp Olive oil
- 1 clove Garlic
- 0.2 cup White wine (or liquor)
- a pinch Salt
- a pinch Pepper
Separate the broccoli and shimeji mushrooms into small bunches.
Remove the stems from the cherry tomatoes.
Peel the garlic cloves and cut into thin slices.
Place olive oil and garlic in a frying pan over medium heat.
When it starts to smell good, saute the shimeji mushrooms and frozen asari clams.
Add broccoli and cherry tomatoes, add a splash of white wine, cover and steam over low-medium heat for about 4 minutes.
When the clams open, taste and season with salt and pepper, then mix.