Clam and egg soup
It looks like Chinese-style chawanmushi, but it has a texture similar to soup. Be careful not to let the soup cool too much. The temperature of the human skin is best.
How to make it
1
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.
2
[1] warm soup is seasoned with sake and salt and cooled to human skin. (30℃ to 40℃)
3
Combine the beaten eggs into the soup from [2] and simmer.
4
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.
Ingredients for 4 people
-
- Clams
- 100g
-
- Chinese soup
- 400cc
-
- Alcohol
- 1/2 tsp
-
- salt
- Small amount
-
- egg
- 1 piece
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