Clam Rice

1 can (6 oz) kogai ajitsuke (seasoned clams), drained, juice reserved

1/2 c bamboo shoots, slivered

4 dried shiitake mushrooms, soaked in water and slivered

1/2 c slivered carrots

1/2 c soybeans, thawed if frozen

2 tbsp shoyu

1 tbsp sugar

1 tbsp mirin

1 tsp salt

1 packet (about 1 tbsp) dashi-no-moto

3 c (rice cooker cups) rice, prepared as usual

Add reserved clam juice, salt, and dashi-no-moto to rice and water. Let stand for 20 minutes then cook as usual. Cook shiitake mushrooms with shoyu, sugar, and mirin. Add carrots and bamboo shoots. Cook until carrots are soft. Add soybeans and clams. Remove from heat. When rice is done, toss clam mixture with rice.