Kai Gohan (Rice Cooked With Seasoned Shellfish)

• 2 cups rice
• 1¾ cups water
• 3 takenoko, chopped
• ¼ cup carrots, chopped
• 1 can hokkigai, chopped
• ¼ tsp. monosodium glutamate
• ¾ tsp. salt
• 1 tbsp. sake
• 1 tbsp. shoyu

Wash rice, drain, add all other ingredients and cook as you would cook rice ordinarily. Garnish with chopped green onions, if desired.