Clams and Rice

Demonstrated by: Mike Noguchi of the Honolulu Japanese Junior Chamber of Commerce, and Queen Lori Joy Morita.
Cherry Blossom Festival - February 1, 1999.



Clams and Rice

  • 3 cups rice
  • 5 shiitake (dried mushrooms), soaked
  • 1 can (6 oz) seasoned clams
  • 3 tablespoons sake (Japanese rice wine)
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sugar
  • 1 tablespoon hondashi (Japanese fish flavored soup granules)
  • 1 small carrot, slivered
  • 1/4 cup frozen peas, thawed


  1. In a rice cooker, rinse rice.
  2. Add water to cover rice and soak for 30 minutes; drain.
  3. Slice mushroom caps; discard stems.
  4. Drain clams; save liquid.
  5. To clam liquid, add sake, soy sauce, sugar, hondashi, and enough water to make 3 cups.
  6. Add to rice with mushrooms, carrot, and clams.
  7. Cook.
  8. Before serving, garnish with peas.

Makes 4 to 6 servings.


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