Clam and egg soup

Put the sand-free clams and soup in a pot and heat them. Once the clam's mouth opens, take out just the clam and remove it.

[1] warm soup is seasoned with sake and salt and cooled to human skin. (30℃ to 40℃)

Combine the beaten eggs into the soup from [2] and simmer.

Put the removed clams into a heat-resistant dish, pour [3] on it, cover it with aluminum foil, and steam for about 6 to 8 minutes, and it's finished.