How to make it

  • Poach the carrots, gobo, mushrooms, and green beans in the 3 cups of water, soy sauce & dashi powder.
  • When the carrot is half cooked add the chicken and continue to poach for a couple of minutes.
  • Drain the vegetables and chicken and reserve the stock.
  • Cook the rice in a rice cooker with the reserved stock. When the rice is finished cooking, stir in the drained vegetables and chicken. Add seasoned rice vinegar to taste.
  • Scramble the eggs and sliced thinly and place on top of the rice.
  • Drain the pickled ginger and chop to bite sized pieces.

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