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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|Serving Size: 1 Serving (361g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 26.2mg||1 %|
|Potassium 8.6mg||0 %|
|Total Carbohydrate 358.4g||105 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 358.4g|
|Protein 0.1g||0 %|
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Calories per serving: 1389
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