Clam Donburi

• 3 ounces clams
• 2 teaspoons soy sauce
• 1 teaspoon sake
• 1 teaspoon mirin
• 12 teaspoon sugar
• 13 teaspoon grated ginger (juice)
• 13 cup water
• 1 egg, beaten
• 13 bunch japanese parsley, chopped

1. Rinse the clam meat and drain.
2. In a shallow pot, bring the remaining ingredients, except for the egg and parsley, to a boil.
3. Quickly stir in the clams.
4. Add the parsley and egg and shake gently until almost set.

clams, soy sauce, sake, mirin, sugar, ginger, water, egg, parsley

Taken from www.food.com/recipe/clam-donburi-468364 (may not work)