Hamaguri Gohan

Soak 800g hamaguri clams in a solution of 1000g Water (for purging clams) and 30g Salt (for purging clams) for at least 30 minutes to purge sand. Rinse hamaguri clams thoroughly under cold running water.

Rinse 400g Japanese short-grain rice under cold water until the water runs clear. Drain and let it sit in a sieve for 30 minutes.

In a pot, combine the rinsed hamaguri clams with 50g Sake (for steaming clams). Cover and cook over medium heat until the hamaguri clams open. Remove the hamaguri clams from the pot, reserving the clam cooking liquid. Discard any unopened hamaguri clams.