Clam and Vegetable Korean Pancake
Finish with sesame oil for added aroma and flavor.
15 minutes
241kcal
0.7g
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
-
Separate the clams from the canned clam juice, add enough water to the clam juice to bring it to 200 ml (6.8 fl. oz.).
-
Julienne the carrot and long onion. Chop the chives into 4 to 5 cm (1.5 to 2 in.) lengths.
-
Mix together (A) with the clam juice mixture from (1), add (2), mix until uniform.
-
Heat the sesame oil in a fry pan, ladle in (3) one scoop at a time, spread out thinly and cook over low heat, brown each side.
-
Cut into easy-to-eat squares, dip into (B) and enjoy.
Cooking Basics
Carrots - julienned
Cut into 4 to 5 cm (about 2 in.) lengths and peel each piece. It will be safer and easier to cut if the edge is thinly sliced off to create a flat surface and this cut surface is placed face down. Slice into 1 to 2 mm (0.5 in.) thick planks, stack by sliding these gradually, and then thinly julienne from end to end.
Japanese long onion - matchstick juliennes
Cut the Japanese long onion into 5 cm (2 in.) pieces, cut vertically in half, and then slice up thinly lengthwise from side to side.
Post your creation!
Kikkoman Global (@kikkoman_global)
is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!
Share this Recipe
