Salt-Grilled Japanese Cockles recipe - ingredients, nutrition and when to eat it
Japanese cockles are briefly grilled with just a light sprinkle of salt to bring out their natural sweetness and springy texture.
Japanese cockles are briefly grilled with just a light sprinkle of salt to bring out their natural sweetness and springy texture. When they’re in season from winter through early spring, they make an easy side dish for dinner or a snack to enjoy with drinks.
Grilled & stir-fried · 10 minutes to cook
Tips: Japanese cockles can turn tough if grilled too long, so take them off the heat as soon as the flesh turns opaque.
Tips: Sprinkle on the salt just before grilling or after they’re cooked to help keep the flesh moist and tender.
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Ingredients (1 serving)
- Japanese cockle meat — 150 g
- Salt — 0.5 tsp
- Lemon — 0.3 pc