“Homi” is the Okinawan dialect name for a type of small shell-less mollusc found around Japan and Okinawa. It is not commonly eaten, but on Izena Island it’s a local favourite. You need to be keen-eyed and sure-footed to gather them, but heading out at low tide on a bright sunny day is sure to yield enough to make this simple stir-fry, to be served as part of a shared meal.






Skill level

Average: 4.3 (6 votes)


  • 2 tbsp vegetable oil
  • 2 garlic cloves, chopped
  • 2 cups boiled homi (see note)
  • 2 bunches of garlic chives
  • 2 tbsp miso
  • 1 tbsp mirin

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Heat a wok until smoking, then add the vegetable oil. Quickly brown the garlic, then toss in the homi and chives and stir-fry until the chives start to wilt.

Add the miso and mirin and toss until the miso is toasty and fragrant. Allow to cool for 1 minute, then serve.



• To prepare the homi, boil whole for about 1 hour or until tender. Although not a substitute for homi, you could use this same recipe with mussels, oysters of even sliced chicken thigh fillet.