Rice with vegetables and chicken

Ingredients

• 2 cups and a quarter of round grain rice (paella type)
• 4 shiitake mushrooms
• 1/4 gobo (burdock root)
• 1/4 konnyaku (Japanese gelatin)
• 1 carrot of 7 centimeters
• 120g boneless chicken thigh
• 1 tablespoon sake
• 2 tablespoons of soy sauce
• 1 teaspoon soy sauce
• 1 tablespoon mirin
• 1/2 teaspoon salt

Lets go cook

1. Wash the rice in a colander. Put it aside.

2. Cut the chicken into small pieces. Season the chicken with a teaspoon of soy sauce.

3. Fillet the gobo into thin slices and soak it in water for a few minutes. Drain the gobo.

4. Boil the konnyaku and cut it into small rectangles.

5. Peel the carrot and cut it into small rectangles.

6. Remove stems from the shiitake mushrooms and cut them into thin slices as well.

7. Put 2 and a half cups of water in a saucepan. Add the sake, mirin, 2 tablespoons of soy sauce, and salt.

8. Heat the soup. Add the chicken, carrot, gobo, shiitake mushrooms, and konnyaku to the soup. Cook it all over low heat for about five minutes. Remove any foam or impurities that rises to the surface. Turn off the heat and let cool.

9. Separate the cooked ingredients from the soup using a strainer. Add a little water into the soup to make 2 1/2 cups of liquid. Pour the liquid over the rice. Cook over low heat with the ingredients over the rice, until cooked.