vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Asari Sakamushi

Asari Sakamushi
Dry Fish and Brinjal Curry

Dry Fish And Brinjal Curry

Dry fish brinjal curry is popular in Andhra Pradesh. A combo veg dish usually served with...

Dry Shrimps Drumstick Curry

Dry Shrimps Drumstick Curry

Dry shrimp combined in our regular vegetables enhances its taste tremendously....

Crispy Fried Shrimp - Prawns with Shell on

Crispy Fried Shrimp - Prawns With Shell On

Shrimp are seasoned and coated with crispy panko crumbs to make the easiest, tastiest dee...

Prawns Cooked in Garlic, Dil And Spinach Leaves

Prawns Cooked In Garlic, Dil And Spinach Leaves

This awesome prawns curry gets its amazing flavor with addition of garlic, dill leaves an...

GRILLED PRAWN WITH TOMATO ALMOND GRAVY

Grilled Prawn With Tomato Almond Gravy

Prawns are delicious when grilled. Try this great grilled prawn recipe with a tasty dip t...

CLUSTER BEANS PRAWNS FRY

Cluster Beans Prawns Fry

CLUSTER BEANS PRAWNS FRY :An Indian style simple and easy to prepare fry with Cluster Bea...

Asari Sakamushi Recipe, How To Make Asari Sakamushi Recipe

The Clam, “Asari” in Japanese, is one of seasonal foods in spring. Learn the recipe of Asari Sakamushi by vahchef.

About Recipe

How to make Asari Sakamushi

(59 ratings)
0 reviews so far
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
Asari Sakamushi
Author : Vahchef
Main Ingredient : Fishes & sea-foods
Servings : 0 persons
Published date : November 23, 2016


Ingredients used in Asari Sakamushi
• Clam (asari) - 500 grams.
• Sake - 2 tablespoons.
• Salt - 1 tea spoon.
• Water - 2 cups.
Method:
  • Put water and salt in a bowl. Soak asari in the water overnight. Wash asari in water and drain.
  • Put asari in a pan and pour sake. Place a lid and steam asari on high heat for few minutes until clams are open.

Serve hot.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter