Pen Shell Clam Shabu-Shabu recipe - ingredients, nutrition and when to eat it
This winter shabu-shabu features pen shell clams, water parsley, and napa cabbage briefly cooked in a clear broth.
This winter shabu-shabu features pen shell clams, water parsley, and napa cabbage briefly cooked in a clear broth. The clams are tender and sweet, and pair beautifully with the fragrant water parsley and clean-tasting broth. It’s a lovely meal to gather around on a cold evening.
Seafood · 25 minutes to cook
Tips: Pen shell clams can turn tough if cooked too long, so add only as many as you’re ready to eat and cook them briefly.
Tips: Anchovies and kelp alone make a clean-tasting broth. Serve ponzu on the side as you eat.
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Ingredients (1 serving)
- Whelk meat — 150 g
- Minari (Korean water parsley) — 1 handful
- Napa cabbage — 2 sheet
- Korean radish — 60 g
- Kombu — 1 sheet
- Dried anchovies — 5 pc
- Green onion — 10 g
- Water — 700 ml
- Ponzu — 1 Tbsp