Clam and Seaweed Pot Rice recipe - ingredients, nutrition and when to eat it
Clam and seaweed pot rice is made by cooking rice in one pot with clams and seaweed on top.
Clam and seaweed pot rice is made by cooking rice in one pot with clams and seaweed on top. The clams’ briny flavor and the seaweed’s mellow umami soak into the rice, giving it a clean, delicate taste. It’s a lovely choice for lunch or dinner when you’re in the mood for a warm meal.
Rice bowls · 40 minutes to cook
Nutrition (per 425g serving): 669.9 kcal · protein 20.8g · carbohydrate 122.3g · fat 7.4g · sodium 816.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Soak the rice well so it cooks evenly in the pot.
Tips: Clams can be salty, so use just a little soy sauce and serve extra on the side after tasting.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Clam meat — 80 g
- Dried seaweed — 2 g
- Garlic — 1 clove
- Sesame oil — 1 tsp
- Soy sauce — 1 tsp
- Water — 180 ml