【Materials】 (For 2 people)
Rice…2 cups
Clams (with shell)…300 grams
Sake…1 tablespoon
Tomatoes…2 medium (220 grams)
Ginger…15 grams
Boiled bracken…30 grams
Soy sauce…2 tablespoons

Japanese seasoned rice with tomatoes and clams

【How to make】
①Wash the rice and soak it in water for a while.
②Wash the clams, put them in a pot, sprinkle with sake, cover, and heat over medium heat. When the clams begin to open, turn off the heat, remove the clams from their shells, and separate the clams from the broth.
③Cut the tomatoes into easy-to-eat pieces, cut the ginger into thin slices, and cut the boiled bracken into 4cm lengths.
④Drain ① thoroughly in a colander, transfer to a rice cooker, add the broth from ② and soy sauce, then add water up to the 2 cup mark and mix.
⑤Put the clam meat from ② and ③ on top of ④, spread it out, and cook the rice.
⑥ Once the rice is cooked, mix the above ingredients with the rice.

【point】
The umami components of the tomato add to the umami of the clams, creating a deep flavor. It is Japanese-style cooked rice with a slight red color.

                                                            by  Masako Yoshimura(Culinary expert,Registered dietician)