Asari Clam Rice Bowl
The "umami" in asari clams (or cockles) matches well with steamed rice. Make sure to beat the egg lightly for fluffy texture.
PREPARATION
- Remove the sand of asari clams (or cockles) by soaking into salt water with the same concentration as seawater. Once the shell sand is removed, wash the clams well with fresh water.
- Put STEP1 in a pot, pour water to cover the clams, and heat the pot. Turn down the heat once the shells open up. Remove the clams from the shells.
- Heat the mixture of water (75ml) and "KOMBU TSUYU" (25ml) in a pot, and add STEP3. When half cooked, put STEP2 in the pot, and add beaten egg.
- Serve steamed rice in a bowl, and place STEP4 on top.
| Servings | 1 serving |
|---|---|
| Cooking Time | 15 *Excluding the time for removing shell sand |
| Calories (1 serving) | 627 Calories |
| Sodium (1 serving) | 4.8 g |
Ingredients
250g Steamed rice
60g (1 piece) Egg
50g (1/4pcs) Onion
10g (1/2 spear) Asparagus
75ml (5 tablespoons) Water
25ml (1 tablespoon + 2 teaspoons) KOMBU TSUYU
PREPARATION
- Remove the sand of asari clams (or cockles) by soaking into salt water with the same concentration as seawater. Once the shell sand is removed, wash the clams well with fresh water.
- Put STEP1 in a pot, pour water to cover the clams, and heat the pot. Turn down the heat once the shells open up. Remove the clams from the shells.
- Heat the mixture of water (75ml) and "KOMBU TSUYU" (25ml) in a pot, and add STEP3. When half cooked, put STEP2 in the pot, and add beaten egg.
- Serve steamed rice in a bowl, and place STEP4 on top.
