Kai meshi (mixed rice with clams)

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

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