Point
Since UNILLOY pot has high thermal storage heating effect, cooked well not only white rice but also together with seasonal ingredients.
只今メンテナンス中です。
しばらくお待ちください。
1
Rice washed and drawn up in a colander.2
Sand out clams washed by rubbing the shell and the shell.3
Garlic sliced.4
Dissolve butter in a frying pan, heat ③ in low, once browned in crispy, take out.5
Add ➁ and heat, add white wine and steam with a lid.6
Strained through a strainer covered with paper towel, to separate the juice and the clams.7
Put ① and water 600㏄ by adding the juice of ⑥ into UNILLOY casserole, add salt and pepper.8
Heat medium, after boiling turn very low and heat for 15 minutes.9
Turn off the fire, add clams of ⑥ and steam 10 minutes and mix well. Serve to a plate.10
Sprinkle finely chopped green onions and ④.
このレシピのカテゴリー
Tomoko Okada – Profile
Born in Sanjo-city Niigata in 1971. Since 1998, presides over the small cooking class of salon style "LA CUILLERE TOMO" in Sanjo-city.
She is introducing the cuisine of various genres such as French, Italian, Japanese and Chinese in easy-to-understand home cooking, using seasonal ingredients that was able to take in Tsubame Sanjo region.
Also has many fans of gorgeous table coordination of the four seasons.