Clams and Spring Onions with Miso and Mustard Sauce

Name: Clams and Spring Onions with Miso and Mustard Sauce
Yield: Serves four
Cuisine: Japanese
Ingredients: 10 g/¼ oz dried wakame; 8 spring onions (scallions), green and white parts separated, then chopped in half; 900 g/2 lb carpet shell clams or cockles, or 300 g/11 oz can baby clams in brine, or 130 g/4½ oz cooked and shelled cockles; sprinkling of dashi-no-moto (if using canned shellfish); 15 ml/1 tbsp sake; 30 ml/2 tbsp sake; 7.5 ml/1½ tsp English (hot) mustard; 15 ml/1 tbsp rice vinegar; about 1.5 ml/¼ tsp salt; 20 ml/4 tsp caster (superfine) sugar; 60 ml/4 tbsp shiro miso

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

The Japanese are really fond of shellfish, and clams are among the most popular. In season, they become sweet and juicy, and are excellent with this sweet-and-sour dressing.

Ingredients

900 g/2 lb carpet shell clams or cockles, or 300 g/11

Asia
Japan
Fish course
Pescatarian
Gluten-free

Method

If using fresh clams or cockles, wash the shells under running water. Discard any that remain open when tapped.
Pour 1cm/½in water into a small pan and add the clams or cockles. Sprinkle with the sake, cover, then bring to the boil. Cook over a vigorous heat for 5 minutes after the water reaches boiling point. Remove from the heat and leave to stand for 2 minut