Writing this very smugly from Greece, as I’m half way through my residency at Peligoni where I’m cooking one more big Japanesy x Greek dinner. We’ve all had the day by the sea, lots of swimming, lounging and paddleboarding: life of luxury I KNOW.
Anyways, I’ve got another izakaya recipe that I couldn’t possibly pass on which is onion (new season sweet white onions I got in Tokyo) with clams. It’s surprisngly light and so delicious just with a bit of salt. Doesn’t even need a squeeze of lemon tbh. Ended up having these with udon for a delicious and hearty lunch (you can see a rough recipe here for the whole shebang).
Slice white onions thinly (try and get the big sweet ones), and add in a couple handfuls of clams.
Add some flour just to coat and season with salt and pepper.
Make a very light batter with cold water and flour, mix and pour a few spoonfuls. You don’t want this to be thick or sopping at all, think crepe batter that barely coats the veg.
Heat veg oil until hot hot hot and add some spoonfuls. Fry for a few minutes on each side until brown then sprinkle some dashi salt on top.
Serve with an ice cold beer and you’re done for the week!
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