Gomoku Kamameshi

Rinse the Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain and let the rice soak in 400 grams of fresh water for 30 minutes.

Rehydrate the dried shiitake mushrooms in 200 grams of warm water for at least 30 minutes, or until softened. Reserve the soaking liquid. Once soft, remove stems and thinly slice the shiitake mushrooms.

Cut the chicken thigh into small 1.5 cm cubes.