Cockle Soy Sauce Rice recipe - ingredients, nutrition and when to eat it
This dish combines chewy blanched cockles with savory soy sauce seasoning and crumbled seaweed, served over rice.
This dish combines chewy blanched cockles with savory soy sauce seasoning and crumbled seaweed, served over rice. The cockles’ briny flavor goes well with the nutty seaweed, making it a good choice for a winter lunch or a simple dinner.
Rice bowls · 25 minutes to cook
Tips: Cockles can turn tough if boiled too long, so toss precooked cockles directly with the seasoning.
Tips: Rather than adding all the seasoning at once, mix it into the rice a little at a time to make it easier to adjust the flavor.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Rice (white rice) — 1 bowl
- Cockle meat — 100 g
- Soy sauce — 1 Tbsp
- Crushed gim (Korean seaweed) — 1 Tbsp
- Green onion — 1 Tbsp
- Garlic — 0.5 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp