Rice porridge with clams and burdock
The key is to pour it over hot rice. We recommend that you cook the egg until it is soft-boiled
How to make it
1
[Preparation]
Thinly slice the burdock root and parboil it.
Remove the sand from the clams. Finely chop the garlic, white onion, and red chili pepper.
2
Heat 1 tablespoon of scallion oil in a pot and fry the garlic and white onion until fragrant. Add [A], clams, and burdock root and bring to a boil
3
Once the clams have opened, add [B], taste, and adjust the seasoning with salt
4
Once the soup has taken on the aroma of burdock, pour in the beaten eggs and once the eggs float to the top, turn off the heat and finish by adding scallion oil for added aroma
5
Pour the mixture over the rice and it's done. Sprinkle with green onions (not included in the recipe) to taste
Ingredients for 1 person
-
- Rice (freshly cooked)
- 200g
-
- Thinly slice and parboil burdock
- 40g
-
- Remove the clam
- 200g
-
- Chop garlic
- 1/2 tsp
-
- Chop white leeks
- 1 tablespoon
-
- Scallion oil
- 1 tablespoon
-
[A]
- Chinese soup
- 400cc
-
- Alcohol
- 1 tablespoon
-
[B]
- Red chili pepper chopped
- 1/2
-
- Coarsely smelt black pepper
- 1/3 tsp
-
- Beat egg
- 1 piece
-
- Green onion oil for flavoring
- 1 tablespoon
[PR]
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