1 Put 540 ml of rice in a bowl, add plenty of water, then stir to wash. Drain.
Stir lightly, add more water, then drain immediately. Repeat this a few times, then place in a sieve and drain well.

2 Put the washed rice in a pot and add 500 ml of stock made with dried bonito fish shavings.
Mix 2 tablespoons each of soy sauce, mirin (sweet saké) and saké add to the stock to season, then set aside for about 30 minutes.

3 Cut half a chicken thigh into bite-sized pieces. Peel 50 g of carrots and cut into thin fan shapes. Cut 100 g boiled bamboo shoots in the same way. Parboil these ingredients. Prepare 100 g of shimeji mushrooms by removing the bottom of the stems and separating the mushrooms.

4 Scatter the ingredients from step 3 evenly on top of the rice.
Cook at a high heat, then reduce to low as soon as the stock comes to a boil, and cook for another 15 minutes or so. Turn off heat, and leave for 10 to 15 minutes with the lid on.

5 Use a wide wooden spoon to fluff the rice and ingredients until evenly mixed. Serve.