Soy-candied cockles
This recipe for soy-candied cockles (or zarugai no tsukudani) is almost like a jam. The cockles are intensely salty, a little sweet, and very easy to make.
- Cooking:
- Serves: 10 persons
Ingredients
- 200g ofshelled cockles, fresh or frozen, not in vinegar or brine
- 4tbsp ofsoy sauce
- 3tbsp of dark brown sugar
- 3tbsp of mirin
- 2tbsp ofsake
Instructions
Step 1
Combine all of the ingredients in a saucepan along with enough water to cover by about 2.5cmStep 2
Bring to the boil and then keep boiling, stirring occasionally, until the liquid reduces all the way down to virtually nothing, with the consistency of a very thick syrup. At the end of this process, you should stir it more frequently to prevent burningStep 3
When the liquid is thick and jammy, remove from the pan and leave to cool before packing into a sterilised jar and keeping in the refrigerator for up to one month. Serve at any temperature