Wash the shijimi clams by rubbing their shells together under water.

Julienne the ginger and shiso leaves.

In a pot, add the shijimi clams and sake. Cover with a lid and heat on low until the shells open.

Once cooled, remove the clam meat from the shells.

In the same pot, add the clam steaming liquid, water, sugar, mirin, soy sauce, and julienned ginger. Heat on medium until it boils, then add the clam meat and simmer covered for 10 minutes.

Cook until the liquid evaporates and the mixture becomes dry.

In a bowl, mix the cooked white rice, shijimi shigure-ni, and julienned shiso leaves.