Clam and egg soup
It looks like Chinese-style chawanmushi, but the texture is more like soup. Be careful not to let the soup cool down too much. Body temperature is best
How to make it
1
Put the de-shelled clams and soup into a pot and heat. Once the clams open, remove the clams and meat from the pot
2
Season the warm soup from [1] with sake and salt and let it cool to body temperature (30℃-40℃)
3
[2] Add the beaten eggs to the soup and strain
4
Place the removed clam flesh into a heat-resistant container, pour in [3], cover with aluminum foil, and steam for about 6 to 8 minutes
Ingredientsfor 4 people
-
- Clams
- 100g
-
- Chinese soup
- 400cc
-
- Alcohol
- 1/2 tsp
-
- salt
- Small amount
-
- egg
- 1 piece
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