Grilled clams on skewers
These skewers of clams are best eaten while they're still hot. The larger the clams, the better they look
How to make it
1
Arrange six clams that have been de-shelled in a tray, pour 1 tablespoon of sake over them, and steam in a steamer without covering the container for about 4 minutes
2
Once the clams open, remove the meat from the shell
3
Thread two clam meat onto each bamboo skewer
4
Combine [A] in a large bowl, add [3] and mix lightly
5
Grill it on a wire rack until it is lightly browned. (It is already cooked, so it is fine to just brown it lightly.)
Ingredientsfor 3 servings
-
- that have been purged of sand
- 6 pieces
-
- Alcohol
- 1 tablespoon
-
[A]
- sugar
- 2 tbsp
-
- soy sauce
- 1 tablespoon
-
- Mirin
- 1 tablespoon
-
- Alcohol
- 1 tablespoon
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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