Long Rice Namasu

• 1 bunch long rice
• 4 c. water
• 1/4 c. vinegar
• 1/4 c. sugar
• 1/2 tsp. ajinomoto
• 2 stalks celery, sliced thin
• 1 cucumber, sliced thin
• 1 small carrot, grated
• 1 kamaboko (fish cake), sliced thin

Cut long rice in 3 inch lengths and soak in water to cover for 45 minutes. Drain. Bring the 4 c. water to a boil; add long rice and cook for 1 minute. Drain thoroughly. Marinate about 1 hour in sauce made of vinegar, sugar and ajinomoto. Add celery, cucumber, carrots and fish cake to long rice, toss lightly and chill before serving. Garnish with egg strips. Egg should be seasoned with sugar and salt, fried into thin sheet, and cut in small strips.