Soy-candied cockles
- Side
- Easy
- 10-12
- 30 minutes
PT30M
As Tim Anderson notes below, these soy-candied cockles (or zarugai no tsukudani) are almost like a jam. They are intensely salty, a little sweet, and very easy to make. Since they are so salty, you only need to eat a small amount with rice at a time, but they last for up to a month in a sterilised jar in the fridge.
Extracted from JapanEasy Bowls & Bento by Tim Anderson (Hardie Grant, £25), Photography ©Laura Edwards
Ingredients
- 200g of shelled cockles , fresh or frozen, not in vinegar or brine
- 4 tbsp of soy sauce
- 3 tbsp of dark brown sugar
- 3 tbsp of mirin
- 2 tbsp of sake
Method
Combine all of the ingredients in a saucepan along with enough water to cover by about 2.5cm
- 200g of shelled cockles , fresh or frozen, not in vinegar or brine
- 4 tbsp of soy sauce
- 3 tbsp of dark brown sugar
- 3 tbsp of mirin
- 2 tbsp of sake
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
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
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Soy-candied cockles
