Gomoku Rice （Japanese Mixed Rice）

How to make

1. Cut the chicken thigh into 2/5 inch（ 1cm）
   cubes and then season with a dash of sake
   and soy sauce.
2. Pour boiling water over the abura-age to rinse
   off excess oil and shred it.
   Cut the carrot into 1-1/4 inches（ 3cm） long
   thick strips.
3. Shred the gobo into thin strips and soak in the vinegar water.
   （Add 1 teaspoon of vinegar to a cup of water to make vinegar water.）
4. Place the konnyaku in cold water and boil it for 4 to 5 minutes.
   Rinse with water and cut into 1-1/4 inches（ 3cm） long thick strips.
5. Soak the dried shiitake mushrooms in water to rehydrate.
   Cut off the stems and slice them into thin strips.
6. String the snow peas and boil them with salt.
   Transfer the snow peas to iced water and then
   cut them into thin strips.
7. Wash the rice in the inner pot.
   Add the condiments to the rice and add water to level 3 of
   “Plain” in the inner pot（ level 2 for the 5.5-cup Cooker）.
   Mix well and add 1 to 5 and dashi kombu.
8. Place the inner pot inside the rice cooker,
   select the “Mixed” menu, and press the [Start] key.
9. When cooking is complete, remove the kombu and add
   the snow peas. Mix all ingredients evenly
   in the inner pot and place the dish in a serving bowl.