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Shijimi and Kombu Simmered Dish

Custo $8, economizar $12

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porções
  • $8

INGREDIENTES

  • Seafood

    • 🐚 150g shijimi clams

  • Vegetables

    • 🌿 10cm kombu
    • 1 piece ginger

  • Liquid

    • 💧 200cc water

  • Seasoning

    • 1 tbsp sake
    • 2 tbsp mirin
    • 🍬 1 tbsp sugar
    • 2 tbsp soy sauce

PASSOS

1

Soak shijimi clams to remove sand. Heat water and kombu in a pot until simmering, then remove the kombu.

2

Add shijimi clams to the pot, cover, and cook on low heat until the shells open. Reserve the cooking liquid.

3

Remove the clam meat from the shells.

4

Slice ginger and kombu into thin strips.

5

Combine the reserved cooking liquid, seasonings, ginger, shijimi, and kombu in a pot. Simmer on medium heat until the liquid is absorbed.

NUTRIENTES

Por 1 Porção

🔥

150

Calorias

  • 10g
    Proteína
  • 12g
    Carboidratos
  • 2g
    Gorduras

💡 Dicas

Serve with steamed rice for a complete meal.You can substitute shijimi with other small clams if unavailable.Store leftovers in the fridge for up to 2 days.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.