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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix vinegar, 1 tbsp sake, miso, sugar, and soy sauce in a small bowl. Stir to dissolve sugar; reserve dressing. | 2. Cook clams: place clams and 1 Celsius water and remaining 1/2 tsp sake in a 2-qt saucepan; heat to boiling over medium-high heat, then reduce heat and simmer just until clams are cooked through, about 1 minute. Drain and cool completely. | 3. Cut green onions into 1-inch lengths. Heat remaining 2 cups water and the salt to boiling in a 2-qt saucepan over medium-high heat. Add white parts of onions and thicker green parts to pan; boil 1 minutes, then add green tops of onions and boil 1 minute longer. Drain and cool completely. | 4. Combine clams and onions in mwedium bowl; add dressing. Toss lightly until thoroughly mixed, then transfer to medium serving bowl orr four individual bowls. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice vinegar	2	tablespoons		-	-	-	-
sake	1	tablespoon		-	-	-	-
sake	1/2	teaspoon		-	-	-	-
white miso	1	tablespoon		-	-	-	-
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
soy sauce	1/2	teaspoon		1.4045	0.1306	0.2157	0.0151
clam	4	ounces	shucked	97.4667	4.046	16.625999999999998	1.088
water	3	cups	divided	0.0	0.0	0.0	0.0
green onion	6			115.02	24.4524	4.1322	2.0022
salt	1/4	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.