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Crab And Bamboo Rice (Kani Takikomi Gohan)

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360 ml of short grain rice rinsed (2 rice cooker cups, or about 1 1/2 regular cups)

1 Tbs sake

1/4 C canned crab meat crumbled, liquid reserved (see tofu with crab sauce for more info)

dashi, about 2 cups

1/4 C chopped bamboo (I prefer the whole vacuum sealed ones if you can find them)

1/4 C chopped nameko or enoki mushrooms

Salt to taste

1/4 C mitsuba leaves and stems roughly chopped

salmon roe as garnish (optional)

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