Recipe - Kai Meshi (Mixed Rice With Clams)

2 cup Rice
2 cup Water
1 cn (6 oz) kogai ajitsuke
(seasoned clams); including
liquid
1 cup Diced carrots
One half pack (7 ounce size) kamaboko (fish
cake); slivered
4 Dried mushrooms; soaked and
slivered
2 tablespoon Soy sauce
1 tablespoon Sake; (Japanese rice wine)
One half teaspoon Salt
1 cup Frozen peas; thawed

Notes: From Hawaiian Electric Kitchen.

In a rice cooker, rinse rice; drain. Add remaining ingredients, except
peas. Mix well; cook until done, about 20 minutes. Stir in peas, cover and
let steam for 10 to 15 more minutes. Mix and serve. Makes 8 servings.

Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 24,
1998