Clam and egg rice bowl

This quick and easy egg rice bowl is delicious with plump clams and egg mixed in
Please also refer to this page for information on the ingredients introduced in this recipe.

Clam soup base

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

Tamura Takashi

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

Amazon

Cooking time: 5 minutes

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How to make it

Heat the clam soup and clam meat

[1] Once boiling, pour in the lightly beaten egg whites first, and when the whites are half cooked, pour in the yolks. Once the mixture has set, transfer to a bowl with rice and top with green onions

Ingredients for 1 person

Clam soup base

50cc
Clam meat

70g
egg

1 piece
cooked rice

Appropriate amount
Green onions for finishing

Appropriate amount

[PR]

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