Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Rice |
| 2 cups | Water |
| 1 can | (6 oz) kogai ajitsuke (seasoned clams); including liquid |
| 1 cup | Diced carrots |
| ½ pack | (7 oz size) kamaboko (fish cake); slivered |
| 4 \N | Dried mushrooms; soaked and slivered |
| 2 tablespoons | Soy sauce |
| 1 tablespoon | Sake; (Japanese rice wine) |
| ½ 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 recipelu-digest by ncanty@... (Nadia I Canty) on Mar 24, 1998