について Asari Butter (Clams)
Manila clams sautéed in butter and sake — izakaya classic
How to Make Asari Butter (Clams) (Traditional & Healthy Version)
Asari Butter (あさりバター) is a beloved Japanese dish that showcases the natural umami of asari (manila clams) enhanced with the rich aroma of butter. Originating from Japan’s izakaya (Japanese-style pubs), this simple yet flavorful recipe brings together the goodness of fresh seafood and the subtle seasoning of Japanese pantry staples. It is especially popular during spring and early summer when clams are at their plumpest and sweetest, making it a seasonal favorite. This dish is cherished for its harmonious balance—delicate clams, a splash of sake, and a hint of soy sauce meld together to create a broth full of depth and umami. Asari Butter beautifully exemplifies Japanese cuisine’s focus on highlighting the purity of each ingredient. The presentation is typically minimal, served in a wide bowl garnished with fresh negi (spring onions) for a pop of color and freshness. It’s a wonderful choice for dinner, light yet satisfying, and perfect for those seeking a healthy, authentic taste of Japan.
材料(1 medium bowl (about 200g cooked clams with broth)分)
- 400g Asari (manila clams) (fresh, purged in salted water)
- 60ml Japanese sake (cooking sake recommended)
- 15g Unsalted butter (use high-quality Japanese butter if possible)
- 1 tsp Shoyu (soy sauce) (low-sodium preferred)
- 1 clove Garlic (finely minced) - オプション
- 2 tbsp Negi (Japanese spring onion) (finely sliced)
- 1 tbsp Fresh parsley (finely chopped, optional garnish) - オプション
- to taste Salt (for purging clams)
- a pinch Black pepper (freshly ground) - オプション
作り方
- 1
Purge the asari clams by soaking them in lightly salted water (about 3% salt) for 30–60 minutes to remove sand. Rinse thoroughly under running water.
10 minutes
Use a dark bowl and cover with foil to encourage clams to spit out sand.
- 2
In a large pan over medium heat, melt the butter. Add minced garlic (if using) and sauté until aromatic, about 1 minute.
2 minutes
Do not brown the garlic; keep it fragrant.
- 3
Add the drained clams to the pan, stir gently, and pour in the sake. Cover with a lid and let steam for 4–5 minutes until the clams open.
5 minutes
Discard any clams that do not open after steaming.
- 4
Once the clams are open, add soy sauce and toss to coat evenly in the broth. Simmer uncovered for 1 minute to allow flavors to blend.
2 minutes
Taste the broth and adjust soy sauce if needed, keeping salt content light.
この料理が健康的な理由
This Japanese clam recipe is a healthy choice due to its reliance on fresh, seasonal seafood and minimal oil. The cooking method—steaming with sake and finishing with a touch of butter—maximizes natural umami without heavy sauces or deep frying. The use of low-sodium soy sauce and plenty of vegetables ensures a balanced, heart-healthy meal suitable for those monitoring calories.
Asari Butter is a nutrient-rich dish, providing lean protein from clams, which are low in fat and calories but high in essential minerals such as iron, zinc, and vitamin B12. The moderate use of unsalted butter adds flavor while keeping saturated fats in check. Sake and soy sauce are used sparingly, ensuring sodium remains controlled. Fresh negi and parsley boost vitamin C and antioxidants, making this a well-rounded, light dinner option.
プロのヒント
- 💡Purge the clams thoroughly to remove all sand for a clean broth.
- 💡Use high-quality sake for a more aromatic steam and richer flavor.
- 💡Add the butter at the start for a silky, emulsified broth.
保存と提供
Best enjoyed fresh. Store leftovers in an airtight container in the refrigerator for up to 1 day. Reheat gently to avoid overcooking the clams.
最適な提供方法: Dinner
栄養成分
| 栄養素 | 100gあたり |
|---|---|
| エネルギー | 90.0 kcal |
| タンパク質 | 8.0 g |
| 炭水化物 | 3.0 g |
| 総脂質 | 5.0 g |
| 食物繊維 | 0.0 g |
