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45minutes
Wash the shelled clams well under running water.
フライパンに1と(A)を入れて火にかける。
あさりが開いてきたらアクをすくいながら加熱する。
あさりが全て開いたら火を止め、だし汁と身に分ける。
身は流水で冷ましながら殻を取り除き、だし汁は濾す。
生姜の皮を剥き、千切りにする。
Put clam meat, 3, and (B) in a frying pan and boil down.
When it boils, reduce the heat to medium, cover with a drop lid with aluminum foil and heat for about 15 minutes.
Drain off the remaining water while mixing and it's done.
・A clam tsukudani recipe that is easy to make with simple seasoning and can be used as a side dish or as a snack.
・Use 200-250g of shelled clams.
・It is recommended to store in a bottle.
・Can be stored in the refrigerator for 2 weeks.
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