Cockle Omelette on Rice (Donbu

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Cooked rice		for 2 people
Eggs		2
Bottled cockles jar		1/2 (45g)
Onion (small)		1
Sugarsnap peas or French beans		same amount as onion
Sauce:
Soy sauce		1 tbsp
Mirin		1 tbsp
White wine or sake		1/2 tbsp
Sugar		1/2 tbsp
Water		4 tbsp
Dashi stock granules		1 tsp

Method

Cook

15min

Use half the jar of cockles:discard the water and soak the cockles in hot water for 5 minutes to make them less sour.

Shred the sugarsnap peas.

Microwave the sliced onion with the sugarsnap peas for 2 minutes.

Put all sauce ingredients in a small pan and boil. Add the onions and sugarsnap peas from Step 3 and the drained cockles.

Bring to the boil then add the beaten eggs a bit at a time. Put the lid on and simmer for 2 minutes on medium heat.

Scoop onto cooked rice and top with some shredded nori if you like.

Cockles are often bottled, pickled ones are most common, (the left of the photo is a 90g jar). It is also possible to get non-pickled cockles (shown on the right).

Tips & Note

The microwave is handy at Step 3 to shorten the cooking time in the pan. The cockles are already cooked so you really only need to heat them through thoroughly.

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