Ingredients (4 servings)
5g shredded konbu (kelp)
1 tbsp soy sauce
½ tsp grated ginger
1. Soak the clams in water to remove sand. Scrub the shells and wash them.
2. Chop up the cabbage.
3. Put water and konbu into a pan and turn on heat. When the water boils, turn down the heat to medium and add the clams. Remove the clams when the shells open and set aside.
4. Add the cabbage and boil briskly. Then add the soy sauce and ginger.
5. Place the clams back in the pan, warm gently and serve on a dish.