Plain steamed rice can be spruced up with some asari clams.
Ingredients
2 1/2 tbsp salt
1 lb asari clams
2 1/4 cups Japanese rice
6 tbsp sake
2 tbsp mirin
1 tbsp shoyu
1 green onion, finely sliced
Method
Combine 2 tbsp salt with 2 quarts of water and submerge the clams in a strainer into the mixture. This is to desand them, and will take about 2 hours.
Rinse the clams then boil them in 1/4 cup sake, covered for 5 minutes. Reserve the liquid. Discard any unopened clams, and deshell. Combine 1 tbsp sake, 1 tbsp shoyu, and 1/4 salt in a saucepan and boil, then add the clams for 1 minute.
Drain and reserve the liquid, so now you have two batches of liquid.
Pour both batches of liquid into the rice, and add enough water to steam the rice properly. Add the remaining salt and sake. Steam the rice as usual, then add the clams as soon as the rice is cooked.
Enjoy!