Slice half the ginger thinly and mince the other half. Slice the green onion.

Place clams, sliced ginger, kombu, sake, and water in a pot. Cover and steam over medium heat for 2 minutes until clams open. Remove clams and strain the steaming broth.

In a bowl, beat the egg and mix with the strained clam broth and salt to create the egg mixture.

Divide the clam meat into two heatproof containers and pour the egg mixture through a strainer into each container.

Steam the containers in a steamer. Boil water in the lower section, place containers in the upper section, and steam over medium heat for 2 minutes, then reduce to low heat and steam for 10-15 minutes.

Heat sesame oil in a frying pan over medium heat.