At some point earlier in the year we went to Hachiroku’s handroll bar in New Haven and had a great dinner. After the first couple courses the chef handed us these complementary clams that I’m assuming were raw and marinaded in soy. I think at least mirin was also in there since it had a pretty pleasant sweetness. Any idea how common this dish is? Is there a name or recipe I could look up? Would love to make it with hand dug clams as a beer treat at home.
by Sudden_Buy5722
1 Comment
Looks like clams tsukudani