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Meal Type

Cuisine

Kai Meshi (Mixed Rice with Clams)

Demonstrated by: Mae Fukuda and Sally Wong.
In Touch with Safe Cooking - February 1, 1998.

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Ingredients:

Kai Meshi (Mixed Rice with Clams)

  • 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

Directions:

  1. In a rice cooker, rinse rice; drain.
  2. Add remaining ingredients, except peas.
  3. Mix well; cook until done, about 20 minutes.
  4. Stir in peas, cover and let steam for 10 to 15 more minutes.
  5. Mix and serve.

Makes 8 servings.

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