Wash the rice and drain in a strainer (for at least 30 minutes). Remove the sand from the clams and wash. Mince the carrots.
Add the clams and the sake to a frying pan. Cover with a lid and cook until the clams open. Once they've opened, separate the meat and the clam juices.
Add the rice from Step 1, and the clam juices from Step 2 to the rice cooker. Then add the flavoring ingredients and enough water to reach the 3 cups mark.
Add the minced carrots to Step 3 and turn on your rice cooker!
Once the rice has finished cooking, add the clams and mix. Serve in rice bowls, sprinkle with thinly sliced green onions, and it's complete.
Story Behind this Recipe
I got some excellent clams from a friend, so I thought of this recipe.
Steaming the clams with sake once helps to concentrate the rich flavor. Add the flavoring ingredients to that flavor, and the rice absorbs all of the richness! If you cook the clam meat in the rice cooker it'll become tough, so add after the rice has finished cooking.