Shijimi Clam 'Tsukudani' (Savory Simmered Side Dish)

1. 1

   Degrit the shijimi clams, and wash by rubbing the shells together.

2. 2

   Boil the clams, place in a strainer, and remove the flesh.

3. 3

   Set aside 50ml of the water from the boiled clams.

4. 4

   Bring the clam water, ginger, and the seasonings to a boil, then add the clams.

5. 5

   Simmer until the sauce is reduced to a small amount.

6. 6

   Once it cools, store in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.