Kayaku Gohan

• 1 1/2 cups short-grain rice
• 1/2 cup ground meat or diced chicken, optional
• 2 tablespoons corn, grapeseed, or other neutral oil, if youre using meat
• Salt and black pepper to taste
• 1/4 pound shiitake mushrooms, stems discarded (or reserved for stock), caps sliced
• 1 small carrot, finely diced
• 1/4 cup chopped canned bamboo shoots, water chestnuts, or celery
• 1/4 pound fried tofu (aburage) or firm tofu, well pressed, (page 491), cut into chunks or strips
• 3 tablespoons soy sauce
• 3 tablespoons mirin or honey
• 2 1/2 cups Dashi or chicken stock, preferably homemade (page 162 or 160), or water

1. Wash the rice and soak it in water to cover while you prepare the other ingredients.
2. If you are using the meat or chicken, put the oil in a medium skillet over medium heat.
3. Add the meat or chicken and cook, stirring occasionally to break up lumps, until it browns; season with a bit of salt and pepper and turn off the heat.
4. In a medium saucepan or flameproof casserole with a lid, combine all the ingredients including the meat or chicken and the drained rice.
5. Bring to a boil over medium heat, then stir once and cover.
6. Reduce the heat to low and cook for about 20 minutes, or until the liquid is absorbed.
7. Turn off the heat and let sit, covered, for 15 to 30 minutes.
8. Taste and adjust the seasoning, then serve.

shortgrain rice, ground meat, corn, salt, shiitake mushrooms, carrot, bamboo shoots, pressed, soy sauce, honey, chicken

Taken from www.epicurious.com/recipes/food/views/kayaku-gohan-385810 (may not work)