Tori Kamameshi

Wash the Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain well and place the rice in a heavy-bottomed pot or kamameshi pot. Pour 400g of Dashi stock over the rice and let it soak for 30 minutes.

Cut the chicken thigh into 2cm bite-sized pieces. Sprinkle 2g of salt evenly over the chicken thigh and set aside.

Slice the shiitake mushrooms thinly. Cut the takenoko into small, thin wedges or cubes. Julienne the carrot into thin strips.