Spring Takikomi Gohan ( Mixed Japanese Rice ) RECIPE あさりとタケノコご飯の作り方（レシピ）

Today we're going to make a spring version of Takikomi Gohan using bamboo shoots, clams and peas. This is traditionally eaten during the spring, but it can be enjoyed anytime of the year. Subscribe for more videos! http://goo.gl/18SB8p

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Don't have a rice cooker? We like this one. 
http://goo.gl/RREloa

INGREDIENTS: 6 small bowls
2 1/2 cups uncooked short grain rice (Japanese sticky rice)
25-30 short-neck clams
1/4 bamboo shoots ( or 3/4 cup canned bamboo shoots )
3 tablespoons frozen peas
2 tablespoons soy sauce
1 tablespoon mirin ( or white wine )
3 tablespoons sake ( or white wine )
2 1/4 cups water

You'll also need 2 cups of water and 1 tablespoon salt for the clams. 

DIRECTIONS:
Combine salt and water. Pour over clams and set aside for 2-3 hours. Wash clams between your hands for 30 seconds. Drain and rinse clams in fresh water until water runs clear. Cook clams with sake or white wine in pot. Cover and cook until clams open up. Reserve the liquid for later. Transfer clams to a bowl. Separate the meat from the shells and discard shells. Cut bamboo shoots into bite-sized pieces or use canned bamboo shoots. Wash and rinse rice. Add it to the rice cooker along with reserved clam liquid. Add soy sauce, mirin and 2 1/4 cups water. Add bamboo shoots and peas. Cook rice according to manufacturer's directions. Add clams on top of rice. Cover and close lid. Wait 10 minutes.