Clam Namasu

10 ingredients
3 steps

Ingredients

  • 2 (7 oz.) cans boiled baby clams, drained
  • 10 Japanese cucumbers
  • 1 c. Japanese vinegar
  • 1 c. shoyu
  • 1 c. sugar
  • 1/2 c. sesame oil
  • 4 Tbsp. toasted sesame seed
  • 2 Tbsp. Hondashi
  • 4 cloves garlic, minced
  • 1 to 2 red chili peppers

Directions

  1. 1
    Prepare cucumbers as in namasu by slicing thin (or julienne) and squeezing out excess water (do not salt).
  2. 2
    Combine all ingredients; chill overnight.
  3. 3
    Serve over cold somen noodles or as a side dish.

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