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Firm Tofu

Clam Sukiyaki

By June 30, 2021No Comments

Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.


24 ounces firm tofu

3 1/2 – 4 pounds fresh clams, soaked in salted water

5 large Chinese cabbage leaves

1/2 pound fresh spinach

5 green onions

2 1/2 cups water

4 tablespoons sake or dry white wine

Dipping Sauce:

1 tablespoon ginger root, grated

1 tablespoon lemon or lime juice

1 tablespoon soy sauce

1 tablespoon juice from Clam Sukiyaki

1 fresh lemon or lime or both



Soak fresh clams in salted water, 1 hour or longer; scrub fresh clam shells with stiff brush and clean.  Cut tofu into cubes.


Cut Chinese cabbage crosswise into 1 1/2″ thick pieces.  Cut fresh spinach into 1 1/2″ long pieces.  Cut green onion into  1 1/2″ long pieces, then cut lengthwise into halves.  Grate ginger root and place into small bowl.


In a large casserole dish, pour 2 1/2 cups water and 4 tablespoons sake or wine.  Place clams, spinach, green onions, Chinese cabbage and tofu in separate areas in casserole dish or electric skillet.  Simmer uncovered until vegetables are crisp and tender and clam shells are open.


Serve with soy sauce and lemon juice mixture.  Garnish with lemon or lime wedges.


Makes 4 to 6 servings.

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