Barazushi

• 1 carrot, grated
• 2 pieces Aburage
• 1 pkg. Hilo brand kamaboko (tempura round one)
• 1/2 can Takemoto
• 1/4 c. Wesson oil
• 1/4 c. shoyu
• 1/2 c. sugar
• dash of sake
• 1/2 pkg. Kurome (Marukai brand is the best)
• 1 can ajisukekogai or 2 cans seasoned clams
• 4 c. rice
• fried eggs, sliced thin (for garnish)
• 1 pkg. Tamanoi sushi rice mix

1. Cook 4 cups rice.
2. Soak Kurome in water; drain when soft.
3. Cook grated carrot, Aburage, kamaboko, Takemoto, Kurome and ajisukekogai together with Wesson oil, shoyu, sugar and sake.
4. Set aside until rice is done.
5. Add 1 package Tamanoi sushi rice mix to hot rice; mix all together with the cooked ingredients.
6. Garnish with thinly sliced eggs and red and green shrimp flakes.
7. Delicious hot or cold.

carrot, aburage, kamaboko, wesson oil, shoyu, sugar, sake, kurome, clams, rice, eggs, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=408285 (may not work)