Soy-candied cockles

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



  1. Step 1

    Combine all of the ingredients in a saucepan along with enough water to cover by about 2.5cm
  2. Step 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 burning
  3. Step 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