1 can minced or chopped clams
2 tbsp. soy sauce
1 tbsp. sake or dry white wine
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. ajinomoto
2 green onions, finely chopped
1 piece fresh ginger, grated (about 1 tsp.)
3-4 c. hot rice

Drain clams. While rice is cooking, marinate drained clams with other ingredients. When rice is done, lightly mix in clam mixture, mixing well but quickly. Let stand about 5 minutes. Serves 6.

(Sister of Amy Haenggi, LEDC)