Rice porridge with clams and burdock

[Preparation]
Cut the burdock root into thin strips and blanch it.
Soak the clams to remove the sand. Finely chop the garlic, green onions, and red chili peppers.

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

Once the clams have opened, add [B], taste, and adjust the seasoning with salt

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

Pour the mixture over the rice and it's done. Sprinkle with green onions (not included in the recipe) to taste