Servings |
2people |
Cook Time |
25minutes |
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There are 2 types of fukagawameshi and today’s dish was originally made by the fishermen in Fukagawa near Tokyo Bay. Another fukagawameshi is a type of takikomi gohan, where the rice is cooked along with the clam meat and seasonings. The second one is famous for Tokyo Station’s ekiben, bento sold on trains and in train stations.
Be careful not to overcook the clams to keep them from getting tough and shrinking.