Clam Egg Tojidon

Japanese food

Rice dishes

Egg-to-chidon bowl that can be quickly made. The eggs are mixed with the puripuri clams, making them very delicious.
Please also refer to this page for information on the ingredients introduced in this recipe.

Base clam soup

It's very delicious when you make Fukagawa zuke or miso soup, using the base clam soup. If you boil the next clam with the strained liquid, the clam soup will be thicker. At Tsukiji Tamura, I always use rich foods that I've repeated for the second or third time. The boiled clams are also plump, as they are not cooked too much.

Cooking time: 5 minutes

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How to make it

Place the clam soup and clam meat on the heat.

[1] When it boils, pour the lightly beaten white part of the egg first, and when the white part is half cooked, drain the yolk part. Once everything is firm, transfer it to a bowl with rice and topped with green onions to complete the meal.