1
Soak clams in salt water to remove sand. Add cold water to a pot with the cleaned clams, a splash of sake for flavor, and heat over medium until all clams open. Strain the broth through a fine mesh and set aside to cool; remove clam meat and reserve.
2
Rinse rice thoroughly and soak for 20–30 minutes. Drain the rice and add to a cast-iron pot with the cooled clam broth (350g rice to 350ml broth), a pinch of salt, and a drizzle of olive oil. Bring to a boil over medium heat, then reduce to the lowest setting, cook for 8 minutes, turn off the heat, and let stand covered for 15 minutes.
3
Prepare the shrimp: keep the heads separate. Devein the shrimp, then gently rub with salt and cornstarch to firm the texture and rinse; drain well. Cut shrimp into quarters, season with a pinch of salt, 1 teaspoon sugar, 1 tablespoon sake, and white pepper, gently massage until a light sticky coating forms, and refrigerate until ready to use.
4
Once the rice is cooked, spread it on a plate to cool and release excess moisture.
5
Slice green onions into rings, mince the garlic cloves, and finely dice the onion.
6
Add plenty of olive oil to the cast-iron pot. Place shrimp heads in the cold pot and turn to medium heat to avoid splattering. Let the heads slowly release their roe and flavor, gently pressing with a spatula to extract more essence. Once the oil turns red and the heads are fragrant, remove them with a slotted spoon and keep the infused oil in the pot.
7
Reheat the shrimp oil over medium heat, add the seasoned shrimp, and stir-fry until just cooked through (about 60–70% done), then transfer to a plate.
8
Cook fried rice in two batches (for 2 people each time). Wipe the pot, add a bit of oil, and heat it. Once hot, pour in two beaten eggs and quickly add the rice for two servings before the eggs set, pressing gently to combine egg and rice. Rapidly break up the rice, season with a pinch of salt and white pepper.
9
Once the rice is fluffy, add the green onion rings and stir-fry to release their aroma, until the rice grains are well separated and dry.
10
When the rice is completely fluffy and dry, fold in half the diced onion and mix well, then add the minced garlic and half the cooked shrimp, tossing quickly to combine. Just before serving, add the clam meat and sprinkle with white pepper.
PrimedTableBETA
