Mushroom Clam "Risotto" In Rice Cooker (Takikomi Gohan)

1. 1

   ["Cut carrot into matchsticks.

2. 2

   Cut shiitake or portabello mushrooms into fatter matchsticks. The stems can be used, just chop a little finer.

3. 3

   Break maitake mushrooms into smaller clumps.", "Wash rice and put in the rice cooker.", "Drain the liquid from your canned clams into a measuring cup. Add soy sauce and sake (and mirin) into the measuring cup. Now add water to equal the amount of rice you measured. If using brown rice add an additional 1/4 cup water.", "Put carrots, mushrooms, clams, and liquid into the rice cooker. Select the cycle, switch on. Rice will finish in about 1 hour 15 minutes.", "About 15 minutes before serving, microwave the edamame. Mix the rice, and add edamame. Close rice cooker and let it steam for 10 minutes.", "SUGGESTIONS: If you use Clams-in-the-Shell, wash well and drain. About 3/4 -1 pound clams for 2 cups rice. For liquid, if you use water, add 2 additional Tablespoons of soy sauce. Or use bottled clam juice (which does have salt) and just the one teaspoon of soy sauce.

4. 4

   You can saute the mushrooms in a little olive oil and butter, and add before cooking rice, Step 4 , or add to the rice with the edamame, Step 5.

5. 5

   You can substitute 1/2 c. peas for the edamame (more crunch). Stir in right before steaming.

6. 6

   You can substitute white wine for some of the liquid but eliminate the mirin. Remember to add additional soy sauce if reducing the clam broth."]

* Per serving · 4 servings · Values may vary.