Winter melon with grilled clams
Hokki shellfish will become sweet when cooked, but be careful as it will harden the texture if it is cooked too much. Cook the winter melon with a slightly stronger flavor to improve the overall balance.
How to make it
1
Prepare the stewed winter melon soup (see separate recipe).
2
Place stewed winter melon soup in a bowl and pour a little soup.
3
Remove the hokki shell from its shell and lower it into two pieces. Rinse the internal organs with running water, wipe off the water thoroughly with kitchen paper, then sprinkle salt and white pepper on both sides, and pour olive oil over them.
4
Heat the grill pan and grill it with the outside of the hokki shell meat down. Turn it over and remove it into a bat when there are tanned tints on both sides.
5
Cut the hokki shells into bite-sized pieces and place them on top of winter melon.
6
Topped with sible and sliced sudachi if desired.
Ingredients for 3 people
-
- Winter melon soup stew
- 2 blocks (approximately 60g)
-
- Hokki shell
- 3 pieces
-
- salt
- A little
-
- White pepper
- A little
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- For sible
- A little
-
- For sudachi
- A little
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