| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Japanese |
Appetizers, Japanese |
24 |
Servings |
INGREDIENTS
| 3 |
T |
Sake |
| 24 |
|
Small Clams or Cockels |
| 1 1/2 |
oz |
Sugar |
| 2 1/2 |
T |
Soya Sauce |
INSTRUCTIONS
TO COOK: Put the Sake, sugar, and clams into a large frying pan and
stir together. Bring to boil over high heat and cook for 3 minutes,
uncovered. Stir in the Soya sauce and cook briskly for another minute.
Remove from heat and set aside. Boil the remaining liquid for 10
minutes until it becomes syrupy. Add clams and stir them gently in
the sauce over hight heat for 1 minute. TO SERVE: Transfer to deep
bowl, and cool to room temperature. Serve cool. *NOTE: Tiny Shrimp,
mussels, or bits of fresh tunny fish may be sustituted for the clams
and cockles. From "Recipes-The Cooking of Japan" from Time-Life
International, c1965. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/japan1.zip
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