Gomoku Kamameshi

Rinse 360 g Japanese short-grain rice until water runs clear.

Cut 150 g chicken thigh, 100 g bamboo shoots, 80 g carrot, 100 g Konnyaku, 20 g onion, and 15 g shiitake mushrooms into bite-sized pieces.

Combine 30 g Usukuchi soy sauce, 30 g mirin, 30 g Sake, and 3 g salt in a bowl.