Kai Gohan (Clam Rice)

Mrs. Richard Miyamoto

SERVINGS 4

• 2 cups rice
• 2 cups minus 2 tablespoons water
• 2 tablespoons sake
• 1 tablespoon shoyu
• ½ teaspoon gourmet powder
• 1½ teaspoons salt
• 1 cup clam, steamed and shelled (canned clams may be used)

Wash and soak rice in water for two hours.

Put water, sake, shoyu, gourmet powder and salt in a heavy saucepan and bring to a boil. Add the drained rice and clams; mix well.

When it starts to boil, turn heat very low, and steam for 20 minutes. Let stand 10 minutes after turning off heat.