| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Hawaiian | 1 | Servings | |
INGREDIENTS
| 2 | c | Rice |
| 2 | c | Water |
| 1 | cn | (6 oz) kogai ajitsuke (seasoned clams); including liquid |
| 1 | c | Diced carrots |
| 1/2 | pk | (7 oz size) kamaboko (fish cake); slivered |
| 4 | Dried mushrooms; soaked and slivered | |
| 2 | tb | Soy sauce |
| 1 | tb | Sake; (Japanese rice wine) |
| 1/2 | ts | Salt |
| 1 | c | Frozen peas; thawed |
INSTRUCTIONS
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@juno.com (Nadia I Canty) on Mar 24, 1998
A Message from our Provider:
“No one knows the pain of rejected love like Jesus”