A mouth-watering chili sauce packed with the umami of clams and tomatoes, perfect for rice. This one-pan recipe, taught by Chef Wakiya, is made creamy and mellow with fluffy scrambled eggs. Try this Asari (Clam) Chili instead of Ebi (Shrimp) Chili!
Ingredients
Main Ingredients (2 servings)
- Asari clams 200g
- Eggs 2
- Tomato 1 (blanched and roughly chopped)
Seasonings
- Sesame Oil (Taihaku) 2 tbsp
- Green onions (finely chopped) 1 tbsp
- Ginger (finely chopped) 1 tsp
- Garlic (finely chopped) 1 tsp
- Fresh herbs like Shiso or Mint (for garnish) (to taste)
- [A] Doubanjiang (Chili Bean Paste) 1 tsp
- [A] Ketchup 2 tbsp
- [A] Sugar 1 tbsp
- [A] Salt (to taste)
- [A] Tomato Juice 3 tbsp
- Sesame Oil 1 tbsp
Steps
- Lightly beat 2 eggs.
- Heat 2 tbsp of Sesame Oil (Taihaku) in a frying pan and stir-fry the beaten eggs over high heat. Once half-cooked, remove to a plate. (The secret here!) Cook for 10 to 15 seconds until half-cooked.
- In the same frying pan, add 200g of asari clams and 1 blanched and roughly chopped tomato. Cover with a lid and cook until the clams open.
- Once the clams have opened, add 1 tsp Doubanjiang (Chili Bean Paste), 1 tbsp finely chopped green onions, 1 tsp finely chopped ginger, 1 tsp finely chopped garlic, 2 tbsp ketchup, 1 tbsp sugar, salt (to taste), and 3 tbsp tomato juice. Mix well.
- Return the previously stir-fried eggs to the frying pan and mix everything gently.
- Drizzle 1 tbsp of sesame oil over the top for finishing.
- Garnish with fresh herbs like shiso or mint as desired and serve. Completed.
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