16 oz. Phillips Gourmet Baby Clams, with juice
1 1/2 cups Japanese rice
1 tablespoon mirin
3-4 oz. shimeji mushrooms, roots removed
2 tablespoons light soy sauce
1 tablespoon ginger juice
1 1/2 cups chicken or vegetable stock
spring onion, chopped
roasted sesame seeds
salt and pepper, to taste
This recipe features a quick adaption of a Béarnaise, made with fresh tarragon and parsley, that captures the essence of the sauce and can be served hot or cold. Great for grilling!
Irresistible cheeses, crab and spinach blended into a creamy, delectable dip.