| 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
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