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Sake-Steamed Clams with Mushrooms

Sake-Steamed Clams with Mushrooms

  • Difficulty Level: 1
  • Serves Serves: 2
  • Preparation

    30 mins

  • Cooking

    15 mins

Seafood Vegetable Lunch Dinner

What You Will Need

Ingredients

  • Sweet potato clams 1 catty (approx. 600g)
  • Sliced pork 200g
  • Baby Napa cabbage 1 head
  • Enoki mushrooms 1 pack
  • Shredded ginger appropriate amount
  • Sake 120ml
  • Lee Kum Kee Soup Base For Mushroom Hot Pot 1 pack

Made with
Lee Kum Kee products

Soup Base For Mushroom Hot Pot

Menu-oriented Sauce

Soup Base For Mushroom Hot Pot

How to make it

  1. Sauté the shredded ginger until fragrant, add the enoki mushrooms, and stir-fry briefly until soft.

  2. Place the baby Napa cabbage, enoki mushrooms, sliced pork, and clams into the pot.

  3. Pour in the Lee Kum Kee Soup Base For Mushroom Hot Pot and sake; the recommended ratio is 1:2.

    (Tip: The amount of sake can be adjusted according to personal preference.)

  4. Cover with a lid and cook over medium heat until the broth boils, locking in the sake aroma and steam.
  5. Once boiling, reduce to low heat and simmer for about 6-8 minutes. It is ready to serve when all the clam shells have opened and the pork is thoroughly cooked.

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