• 2 cups Japanese short grain rice.
• 1 chicken leg boned and chopped into small pieces
• 1/2 carrots sliver cut .5" long
• 1 small bamboo shoot cut as above
• 3 dried Chinese mushrooms sliced thin
• Kikkoman soya sauce
• Mirin
• Dashi powder
• Prepare 3 cups stock using the chicken bones.
• Add 1/2 teaspoon dashi podwer
• 1 teaspoon soya sauce
• 1 teaspoon Mirin
• Salt to taste.

2. Prepare 3 cups stock using the chicken bones.
3. Add 1/2 teaspoon dashi podwer
4. 1 teaspoon soya sauce
5. 1 teaspoon Mirin
6. Salt to taste.
7. Since we are cooking the rice in this stock, you should make it strong enough to flavour the rice to your taste.
8. Poach the carrots and bamboo shoots in the stock.
9. When the carrot is half cooked add the chicked and continue to pouch for a couple of minutes.
10. Pour the contents into a saucepan with the washed rice.
11. Turn the burner 3/4 and leave until it starts to boil. Turn the heat to medium and continue cooking for 4-5 min or until there is no more liquid above the level of the rice. Turn the heat low and cook for another 15 min.
12. When done turn the burner off but leave the pot on the stove for another 15 min.

This recipe comes from my "Grandmothers Kitchen" A few years before my grandmother died, I got the notion to learn how she cooks so she could eat familiar food even if she was not well enough to make it herself. I am the only living relative to cook like mama used to make. My uncle mentioned the rice dish with fond memories so I decided to make it for him