Shijimi Clam 'Tsukudani' (Savory Simmered Side Dish)

Name: Shijimi Clam 'Tsukudani' (Savory Simmered Side Dish)
Cuisine: American
Ingredients: 600 grams Shijimi clams (basket or freshwater clams); 2 thin pieces Ginger; 3 tbsp Sugar; 3 tbsp Sake; 3 tbsp Mirin; 4 tbsp Soy sauce; 50 ml Water from boiling the clams

cookpad.japan @cookpad_jp

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

With shelled shellfish, it's delicious even without any broth. Recipe by Kaerunoaochan

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

With shelled shellfish, it's delicious even without any broth. Recipe by Kaerunoaochan

cookpad.japan @cookpad_jp

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

With shelled shellfish, it's delicious even without any broth. Recipe by Kaerunoaochan

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

With shelled shellfish, it's delicious even without any broth. Recipe by Kaerunoaochan

Saved

Ingredients

600 gramsShijimi clams (basket or freshwater clams)
2thin pieces Ginger
3 tbspSugar
3 tbspSake
3 tbspMirin
4 tbspSoy sauce
50 mlWater from boiling the clams

Saved

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.