I couldn’t really taste the fried egg shavings nor seafood flavor in the soup. Yes, the soup appears creamy and rich, but taste-wise, it lacks that savory punch compared to soups like Yan Ji’s. My guess is it’d be prohibitively expensive to make a more flavorful seafood stock if the goal is to keep prices affordable. Interestingly, the cheapest option with just clam may also be the one that tastes the sweetest (just like Asari No Sumashijiru).

Nevertheless, it is a comforting bowl of fish soup with rice and I would love to revisit the dish again.