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Shijimi Clam 'Tsukudani' (Savory Simmered Side Dish)

Shijimi Clam 'Tsukudani' (Savory Simmered Side Dish)

This strongly flavored dish lasts a long time. Works great as a rice side dish!

Ingredients

Shijimi clams (basket or freshwater clams)
600g
Ginger
2 thin pieces
Sugar
3 tablespoons
Sake
3 tablespoons
Mirin
3 tablespoons
Soy sauce
4 tablespoons
Water from boiling the clams
50ml

Steps

1. Degrit the shijimi clams, and wash by rubbing the shells together.
2. Boil the clams, place in a strainer, and remove the flesh. Set aside 50ml of the water from the boiled clams.
3. Bring the clam water, ginger, and the seasonings to a boil, then add the clams. Simmer until the sauce is reduced to a small amount.
4. Once it cools, store in the refrigerator.

Story Behind this Recipe

I make this when I get a lot of shijimi clams.