Miso Butter Pippies with Shichimi Togarashi
1 kg pippies
90 g unsalted butter
3 tbsp white (‘shiro’) miso
2 garlic cloves, thinly sliced
1 ½ cm ginger, peeled and thinly sliced
50 ml sake or mirin (Japanese sweet rice wine)
2 tbsp ponzu (Japanese citrus-based sauce. Juice of a ½ lemon can be substituted)
3 spring onions, sliced on the diagonal
Roasted nori sheets, to serve
How to Cook
1. Make sure pippies are clean and sand-free by placing them in cold tap water and soaking for about 20 minutes to an hour, draining and repeating. During this time they will spit out any sand they hold in their shells. Remove individually and scrub any grit off from the outside of the shell. Discard any with broken shells or that do not close when tapped.
2. Slice garlic, ginger and spring onions as described in ingredient list.
3. Place butter in a large saucepan over low-medium heat and slowly cook the garlic and ginger until just softened. Add the miso and stir or whisk until combined with the butter, then stir in the Shichimi Togarashi until all is combined.
4. Increase heat to medium-high and add the pippies and sake. Cover and allow to steam until all shells open, stirring once or twice – for approximately 3-4 minutes.
5. Remove from the heat, stir through the ponzu and half the spring onions.
6. Transfer to a serving plate, sprinkle over the remaining spring onions and crush the roasted nori sheets over the top.