Takikomi Rice

Takikomi Rice
Japanese

2 1/4 cups rice, rinsed well, soaked in water and drained in a strainer
2 1/2 cups water
1 tablespoons sake, soy sauce
Salt
150g chicken, cut into 2cm sections and soaked in Sake and soy sauce
1/2 gobou, *see note* sliced thinly as if you were sharpening a pencil
1/3 carrots, cut into 2cm sections
1/3 package konnyaku *see note*, cut into 3mm thin and 2cm sections and rubbed with salt, quickly parboiled and drained in a strainer
1/2 package fried bean curd, parboiled and draind in a strainer and cut into 2cm sections
4 shiitake mushrooms, sliced
3 Tbsp. soy sauce
2 Tbsp. Mirin, Sake

Directions:
Put soy sauce and Mirin Sake in a rice cooker and stir. (Can of course use a normal pan on the stove top)

Add chicken and other ingredients and boil them.
When the rice is cooked through, fold several times to mix with the other ingredients. Divide into individual serving bowls.

*Note* Gobou is also known as Burdock root and can be found in most Asian markets. Konnyaku is a type of Japanese food that is sold in slabs and cut into noodle like strips.