Gomokuzushi

Ingredients

* 2 cups cooked japanese rice
* 5cm kombu
* 3 medium dried shiitake (hydrated in 1 cup of water) cut them into thin strips
* 1 boneless chicken thigh, chopped
* ½ small burdock into thin strips
* 50g carrot strips
* 1 whole egg
* 1 tablespoon sesame
* 1 pinch of ginger

Seasoned Rice

* 1 teaspoon salt
* 2 tablespoons sugar
* 3 tablespoons vinegar

Seasoning Sauce

* 1 tablespoon sugar
* 1 ½ tablespoon soy sauce
* 1 tablespoon mirin

Jade Egg

* 1 teaspoon sugar
* 1 pinch of salt

How to prepare:

Start preparing the sauce so you can add it on the rice still warm:

1. In a saucepan put 1/4 cup of the broth in which the shiitake was being hydrated, shiitake, burdock and chicken and allow to boil.
2. Add the seasoning sauce, cover and cook over medium heat until the burdock is cooked.
3. Place the carrots on top without mixing it - to highlight your natural color - and let capped by only a few minutes to give a touch of cooking.
4. Move to a sieve, strain and leave aside.
5. Mix the egg with the sugar and salt and divide it into two parts. Bring to a skillet on low heat. It should be thin and soft. The process and the end result resembling the mass of the pancake. Leave aside also.
6. Prepare the rice plus the piece of kombu (this should be removed after cooking). Once ready, transfer it to a large bowl (preferably wood).
7. Add the seasonings rice - pre-mixed and dissolved - and mix with the kijakushi as if cutting the rice, keeping it standing. Otherwise, you can leave the rice soggy.
8. Group a side of rice in a wooden container and leave for 1 to 2 minutes just to get a taste.
9. Try to spread the rice and shake quickly - to shine.
10. Add the shiitake mixture into the rice and mix as before.
11. Cut the dough egg into thin strips and sprinkle over the rice.
12. Garnish with the ginger and enjoy!

Tips: The kakitama-jiru is a perfect combination.

Yield: 4 servings