HOMERecipesFukagawa Rice Porridge

Fukagawa Rice Porridge

The clam soup is already salty, so you don't need to add any seasonings
Please also refer to this page for information on the ingredients introduced in this recipe.

Using the clam soup as a base to make dishes like Fukagawa Zosui and miso soup is delicious. If you boil more clams in the strained broth, you'll get a richer clam soup. At Tsukiji Tamura, we always use a richer version that has been boiled two or three times. The clam meat is not overcooked, so it's plump and tender

Japanese food

Rice dishes

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

Cooking time: 5 minutes

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How to make it

1

Heat the clam soup base, add the cooked and washed rice, and bring to a light boil

2

Place in a bowl and top with clam meat, mitsuba, and black shichimi pepper

Ingredients for 1 person

Clam soup base

1/2 cup
the rice lightly under running water

70g
Clam meat

Appropriate amount
Mitsuba

Appropriate amount
Black Shichimi

Appropriate amount

[PR]

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