Kai Meshi (Mixed Rice with Clams)

Demonstrated by: Mae Fukuda and Sally Wong

Ingredients

2 cups rice
2 cups water
1 can (6 oz) kogai ajitsuke (seasoned clams), including liquid
1 cup diced carrots
1/2 pkg (7 oz size) kamaboko (fish cake), slivered
4 dried mushrooms, soaked and slivered
2 tablespoons soy sauce
1 tablespoon sake (Japanese rice wine)
1/2 teaspoon salt
1 cup frozen peas, thawed

Instructions

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.

Dinner

Other

Japanese

In Touch with Safe Cooking 2/1/1998

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