A very simple dish that can be easily cooked by anyone. Despite this, here we are using very fresh ingredients – live clams and the easily obtainable Japanese Shimeji Mushrooms! Fresh clams with delicious Shimeji mushrooms ? and a aromatic butter garlic sauce will guarantee you this is a mouth-watering 10 minute dish! ??
日式料理領域，有著「食欲の秋」講法，皆因秋天是容易引起食慾的季節。除了不少人都知的「松茸（Matsutake / まつたけ）」，Shimeji（しめじ。日語漢字︰占地，原意為野生狀態下，會一列佔據地面）亦是日式料理秋季食譜裡面不可或缺的一員。近年台灣稱呼Shimeji為「鴻禧菇」，但無論哪一個稱呼也好，仍無損「香り松茸、味しめじ（松茸香味稱王，鴻禧菇味道稱后）」這個美譽。
回到正題，今次就以和風手法，炮製Shimeji炒蜆（蜆的日語是アサリ；讀音 Asari），調味料是一支現成買入的蒜蓉牛油醬。不過今次重點除了和風，更是「10分鐘搞掂、即食」！
Method:
- This dish is so simple that even the ingredients are simple. All that’s really required is a bottle of butter garlic sauce, fresh clams and a packet of Shimeji mushrooms. Rinse the clams under water and let it dry off on a sieve.
- Shimeji mushrooms usually comes in a pack and the bottom earthy part will have to be cut off, then rinse under tap water.
- On a clean frying pan ? place the mushrooms on and out on stove to allow the mushrooms slightly dry up and set aside.
- Heat up a wok, add oil and fry the clams. Add in mushrooms and adequate amount of butter garlic sauce, stir fry for another minute or so and it’s DONE! – simple…?
PS: If you cannot get hold of this bottled sauce, simple make your own by using butter, garlic and salt the flavour should taste pretty much the same.
PPS: Heating the mushrooms in a clean pan is recommended because mushrooms generally store a lot of water and can make your dish very soggy otherwise.
PPPS: Be flexible and add black pepper, spices and herbs ? if you prefer more aroma.
Author Bio：
王子
食飲愛好者，放洋英國，食貫中西，從大學開始產生對美食的熱情，閒時喜愛穿梭大街小巷選購食材，並在窩居內親自下廚，烹飪手法簡潔俐落，絕無浪費。他的美食之旅，多彩又多姿。
GWZ Fastidious and meticulous aiming for “Perfection at your palate”. Passionately homemade in Hong Kong.
在 Instagram 查看這則貼文
