3 or 4 chicken thighs
3 black mushrooms, fresh (Shitake) or substitute other kind
1/2 c. carrot, diced
1/2 c. green peas
2 c. rice, uncooked
2 c. water
1/8 c. soy sauce
3 tbsp. Mirin (Sweet Sake)
1 tsp. fish-flavored stock base, powdered (can use chicken stock base)
1 tsp. salt

Remove bones from chicken and cut into small cubes. Cut mushrooms into thin strips. Wash rice and put all the ingredients into rice-cooker or combine all and put into a cooking pan. Bring to boil. Cover and cook over low heat until rice is done and liquid absorbed, about 30 minutes.

Fluff up and serve hot. Makes 4 or 5 servings.

If using dried Shitake, soak in lukewarm water and pinch of sugar about 10 minutes, or until Shitake becomes soft. Then cut it. Save the water and use it when cooking rice.

Mirin is added to various dishes as a hidden taste, such as: Soup of Udon noodles, Oyako Bowl, Tempura dip or Teriyaki sauce.