Sauted Razor Shell with Scallion and Burdock
Japanese razor shell is now in season! It is a season word of spring used in Japanese petry “Haiku”.
Razor shell, also known as razor clam, is a burrowing bivalve mollusc with an elongated narrow shell shaped like a razor.
There are some edible subspecies of this family in Japan, commonly they are eaten in western Japan.
- “Mate-Gai” Solen strictus 馬刀貝 (horse sword shell) *This is most common subspecies.
- “O-Mate-Gai” Solen grandis 大馬刀貝 (big horse sword shell )
- “Aka-Mate-Gai” Solen gordonis 赤馬刀貝 (red horse sword shell)
- “Ezo-Mate-Gai” Solen krusensterni 蝦夷馬刀貝 (Ezo Hokkaido horse sword shell)
Today’s shells are Aka-Mate-Gai, which have reduced catches vastly, so it is difficult to obtain them in common market.
Razor shell meat has a sweet and good seafood flavor.
Although the whole clam is generally eaten, today I remove the stomach contents and season them with sake beforehand.
- Wash Mate-Gai (20 pieces) and remove the stomach contents, then season with sake (1 tbs) and soy-sauce (1/4 tbs).
- Cut burdock root (1/2 piece) into Sasagaki style (between shaved and sliced) with a knife as if you were sharpening a pencil.
- Cut scallions (2-3 pieces) into diagonal slices.
- Heat sesame oil in a pan with garlic and ginger, each 1/2 tbs minced.
- Put clams and cook until it is whitish, then add burdock root. And add white part of scallions.
- Pour sake (3 tbs), soy-sauce (1 tbs), brown-miso (1/2 tbs), Doubanjiang (1/4 tbs).
- At last add green part of scallions and saute until wilted. If you desired, add thickness lightly with potato starch and water.
is a razor shell, also known as razor clam, that is a family of Solenidae”. 馬刀貝（まてがい） literally “horse sword shell”