Takigomi Gohan (Rice Cooked With Clams and Vegetables)

Mrs. Soichi Obata

SERVINGS 6

• 1 carrot, cut in fine thin strips
• 1 aburage cut fine
• 1 gobo shaved as in sharpening a pencil
• 3 cups rice (2¾ cups water)
• 1 can clams
• 1 teaspoon salt
• 2 teaspoons shoyu
• ¼ teaspoon gourmet powder

Cook rice using Method II “How to Cook Rice” page 29.

Mix vegetables and clams together with liquid from clams. Add gourmet powder, salt and shoyu.

Just before turning off the heat, place vegetable mixture over the rice and steam over low heat for twenty minutes.

(Bamboo sprouts, mushrooms, fuki, may be substituted for vegetables.)