Yield: 1 Servings
|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)|
|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