Rice Cooked with Several Ingredients 　(Kayaku Gohan)
3 cup rice (kome)
1piece fried bean curd (aburaage)
1/2 carrot (ninjin)
1/2 piece devil's tongue jelly (konnyaku)
1/2 burdock root (gobou)			aburaage	konnyaku
15 or 20g dried young sardines (chirimen-jako)
3 dried pasania mushroom (hoshi-shiitake)
30g chicken breast filet (sasami)
10cm dried kelp (dashi-kobu)
1/4 tsp salt(shio)			gobou	chirimen-jako
3 tbsp sake
2 tbsp soy sauce (syouyu)
vinegar (su)
sugar (satou)
red-dyed ginger (beni-shouga)			hoshi-shiitake	beni-shouga
1. Wash the rice, drain in strainer. Put washed rice, water and dried kelp in rice cooker and soak for 30 minutes before cooking. 2. Cut the chicken breast filleet into 2cm pieces, and marinaate in sake and soy sauce for 10 minutes. 3. Wash the carrot and slice thin. 4. Dip fried bean curd in hot water to remove excess oil and slice thin. 5. Boil devil's tongue jelly in hot water and cut into thin rectanglar pieces. 6. Wash burdock root with a kitchen brush and scrape the skin with the back edge of a kitchen knife. Shave the burdock root with a kitchen knife as if sharpening a pencil, and dip in water with vinegar to remove biterness. 7. Dip dried pasania mushroom in hot water with sugar until soft. When soft, remove the stems and slice thin. 8. Remove the kelp and put all ingredients in rice cooker. Add salt and soy sauce, and boil. 9. After cooked, serve rice in a bowl and decorate with red-dyed ginger. Serves 4